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Slow-Cooked Lemony Spring Veggies

Name: Slow-Cooked Lemony Spring Veggies
Prep time: 10 min
Cook time: 4 h 15 min
Total time: 4 h 25 min
Yield: 8 servings.
Ingredients: 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, thawed; 1 teaspoon grated lemon zest; 1/4 cup minced fresh chives

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Test Kitchen Approved

Total Time

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

Makes

8 servings

These spuds do a slow simmer with carrots and onion for a comfort side that bucks up any entree. Finish with a sprinkle of chives. —Taste of Home Test Kitchen

Slow-Cooked Lemony Spring Veggies Recipe photo by Taste of Home

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Ingredients

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, thawed
1 teaspoon grated lemon zest
1/4 cup minced fresh chives

Directions

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 until vegetables are tender, 4-5 hours.
Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. 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.

Slow-Cooked Lemony Spring Veggies

Total Time

Makes

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