Slow-Cooked Lemony Spring Veggies
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
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
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