SLOW-COOKER NEW POTATOES AND SPRING VEGETABLES

Slow-Cooker New Potatoes and Spring Vegetables image

Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes.

Provided by By Betty Crocker Kitchens

Time 6h40m

Yield 18

Number Of Ingredients 10

Ingredients

2 pounds small new potatoes
2 cups baby-cut carrots, cut lengthwise in half
1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced
1 teaspoon salt
1 pound asparagus spears, cut into 2-inch pieces
1/4 cup olive or vegetable oil
6 tablespoons chopped fresh dill weed
1 to 2 teaspoons grated lemon peel
2 tablespoons Dijon mustard
1 teaspoon salt

Steps:

Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
Cover and cook on Low heat setting 5 to 6 hours.
Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g