SLOW-COOKED LEMONY SPRING VEGGIES

Slow-Cooked Lemony Spring Veggies image

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

Provided by Taste of Home

Time 4h25m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 141 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 298mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges