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.
4.2
11 Rating -
Rate
Vegdiet
25minstotal
10minsPrep
15minsCook
25m.total
10m.Prep
15m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Double-Duty Slow-Cooked Lemony Spring Veggies Recipe
- 1 inch Medium carrots, halved lengthwise and cut into 1 pieces
- 1/4 Large sweet onion, coarsely chopped
- 0.38 pound Baby red potatoes, quartered
- 3/4 tablespoon Butter melted
- 0.19 teaspoon Salt
- 0.06 teaspoon Pepper
- 1/4 cup Frozen peas
- 1/4 teaspoon Grated lemon zest
- 1/2 tablespoon Minced fresh chives
Nutrition
value
value
155
calories per serving
< 1 g Fat6 g Protein29 g Carbs9 g FiberOther
Current Totals
- Fat< 1g
- Protein6g
- Carbs29g
- Fiber9g
MacroNutrients
- Carbs29g
- Protein6g
- Fiber9g
Fats
- Fat< 1g
Vitamins & Minerals
- Calcium51mg
- Iron3mg
- Vitamin A660mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B973mcg
- Vitamin B120mcg
- Vitamin C78mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium87mg
- Manganese< 1mg
- Phosphorus111mg
- Selenium4mcg
- Zinc2mg
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
Recipe By Taste Of Home