Double-Duty Slow-Cooked Lemony Spring Veggies Recipe
Recipe By Taste Of Home
These spuds do a slow simmer with carrots and onion for a comfort side that amps up any entree. Finish with a sprinkle of chives. Taste of Home Test Kitchen, Milwaukee, Wisconsin.
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
Nutrition value
155
calories per serving
< 1 g Fat6 g Protein29 g Carbs9 g FiberOther
Current Totals
< 1 g Fat
6 g Protein
29 g Carbs
9 g Fiber
MacroNutrients
Carbs
29 g
Protein
6 g
Fiber
9 g
Fats
Fat
1 g
Vitamins & Minerals
Calcium
51 mg
Iron
3 mg
Vitamin A
660 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
73 mcg
Vitamin B12
0 mcg
Vitamin C
78 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
87 mg
Manganese
1 mg
Phosphorus
111 mg
Selenium
4 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
