1 cup halved beans: haricots verts (French green beans), Dragon Tongue or Romano
1/2 cup water
14 ounces carrots, cut into 1 1/2-inch pieces
2 tablespoons unsalted butter
1 1/2 tablespoons chopped fresh tarragon
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Combine haricots verts, water, and carrots in a skillet over medium-high; bring to a boil. Reduce heat and simmer, partially covered, 6 minutes or until carrots are just tender. Increase heat to medium-high; cook, uncovered, 4 minutes or until liquid evaporates. Add butter; cook 2 minutes, stirring to coat. Stir in tarragon, salt, and pepper.
Thanks Cooking Light for this fantastic recipe.