Slow Cooked Lemony Spring Veggies Recipes

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

Categories Side Dish

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

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

Categories Side Dishes

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

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