Double-Duty Slow-Cooked Lemony Spring Veggies

• 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 (about 4 ounces)
• 1 teaspoon grated lemon zest
• 2 tablespoons minced fresh chives

1. 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 4-5 hours or until vegetables are tender.
2. Add peas to slow cooker. Cook, covered, on high 10-15 minutes or until heated through. Stir in lemon zest.
3. Reserve 3 cups potato mixture for Double-Duty Hearty Chicken & Vegetable Soup. To serve remaining potato mixture, sprinkle with chives.

carrots, sweet onion, baby red potatoes, butter, salt, pepper, frozen peas, lemon zest, fresh chives

Taken from www.tasteofhome.com/recipes/double-duty-slow-cooked-lemony-spring-veggies/ (may not work)