Melt 2 Tbs. butter in large non-stick skillet over medium-high heat.

Add shallots, kosher salt and pepper and cook 2 minutes or until shallots begin to soften.

Add wine and cook 1 minute.

Stir in carrots, cover and cook until carrots are tender, about 10-12 minutes, stirring occasionally.

Remove from heat and toss with remaining 1 Tbs. butter and tarragon.