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Tarragon Carrots with Green Beans

Photo: Jennifer Causey
Yield

Serves 4 (serving size: about 3/4 cup)

Ingredients

  • 1 cup halved haricots verts (French green beans)
  • 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

Nutrition Information

  • calories 93
  • fat 6 g
  • satfat 3.7 g
  • monofat 1.5 g
  • polyfat 0.3 g
  • protein 1 g
  • carbohydrate 10 g
  • fiber 3 g
  • cholesterol 15 mg
  • iron 0.0 mg
  • sodium 178 mg
  • calcium 42 mg
  • sugars 4 g
  • Est. Added Sugars 0 g

How to Make It

  1. 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.