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Double-Duty Slow-Cooked Lemony Spring Veggies

Total Time

Prep: 10 min. Cook: 4-1/4 hours


4 servings plus leftovers

These spuds do a slow simmer with carrots and onion for a comfort side that amps up any entree. Finish with a sprinkle of chives. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Double-Duty Slow-Cooked Lemony Spring Veggies Recipe photo by Taste of Home


  • 4 medium carrots, halved lengthwise and cut into 1-inch pieces
  • 1 large sweet onion, coarsely chopped
  • 1-1/2 pounds baby red potatoes, quartered
  • 3 tablespoons butter, melted
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup frozen peas (about 4 ounces)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons minced fresh chives


  1. Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low 4-5 hours or until vegetables are tender.
  2. Add peas to slow cooker. Cook, covered, on high 10-15 minutes or until heated through. Stir in lemon zest.
  3. Reserve 3 cups potato mixture for Double-Duty Hearty Chicken & Vegetable Soup. To serve remaining potato mixture, sprinkle with chives.

Nutrition Facts

3/4 cup: 141 calories, 5g fat (3g saturated fat), 11mg cholesterol, 298mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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