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Slow-Cooked Lemony Spring Veggies

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Total Time:Prep: 10 min. Cook: 4 hours 10 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Slow-Cooked Lemony Spring Veggies

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Yield:8 servings
Prep:10 min
Cook:4 hours 10 min
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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
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Directions

  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 until vegetables are tender, 4-5 hours.
  2. 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.
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