Slow-Cooked Lemony Spring Veggies

Name: Slow-Cooked Lemony Spring Veggies
Prep time: 10 min
Cook time: 4 min
Total time: 4 min
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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Prep Time: 10 minutes

Cook Time: 4 hours, 15 minutes

Total: 4 hours, 25 minutes

Servings: 8

Cost: $2.99 /serving

Author : Taste of Home

Ingredients

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4 medium carrots, halved lengthwise and cut into 1-inch pieces1 large sweet onion, coarsely chopped1-1/2 pounds baby red potatoes, quartered3 tablespoons butter, melted3/4 teaspoon salt1/4 teaspoon pepper1 cup frozen peas, thawed1 teaspoon grated lemon zest1/4 cup minced fresh chives

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Instructions

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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.