Recipe originally published on KetovangelistKitchen.com on 5/1/19. It has been lightly edited for re-publication.
I came up with this as a nice side for some well-seasoned, sous vide steak. The flavor of the browned butter here is amazing, but be careful not to overdo it! When cooking browned butter you always want to go for a shade or two lighter than desired, because the residual heat hanging around will continue to cook your butter for quite a bit after you pull it off the burner. Browned butter is awesome. Burned butter is not, so be vigilant!
Notes: I've been working on a little fresh herb container garden in my yard, so I grabbed some fresh sage and thyme and threw them into my skillet. Feel free to use whatever herbs you prefer, as well as frozen green beans, if desired. I did mine fresh, but frozen would absolutely work just fine.