Double-Duty Slow-Cooked Lemony Spring Veggies Recipe

Ingredients For Double-Duty Slow-Cooked Lemony Spring Veggies Recipe

• 4 inch Medium carrots, halved lengthwise and cut into 1 pieces
• 1 Large sweet onion, coarsely chopped
• 1.5 pound Baby red potatoes, quartered
• 3 tablespoon Butter melted
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper
• 1 cup Frozen peas
• 1 teaspoon Grated lemon zest
• 2 tablespoon Minced fresh chives