Slow-Cooked Lemony Spring Veggies

9 ingredients
2 steps

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

  1. 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. 2
    Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon zest. Sprinkle with chives.

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