Slow Cooked Lemony Spring Veggies Food

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SLOW-COOKER NEW POTATOES AND SPRING VEGETABLES



Slow-Cooker New Potatoes and Spring Vegetables image

Enlist your slow cooker for a delicious fresh vegetable-packed side. Here, Dijon, lemon and dill brighten asparagus, baby carrots and new potatoes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 6h40m

Yield 18

Number Of Ingredients 10

2 pounds small new potatoes
2 cups baby-cut carrots, cut lengthwise in half
1 large sweet onion (such as Bermuda, Maui, Spanish or Walla Walla), cut in half and thinly sliced
1 teaspoon salt
1 pound asparagus spears, cut into 2-inch pieces
1/4 cup olive or vegetable oil
6 tablespoons chopped fresh dill weed
1 to 2 teaspoons grated lemon peel
2 tablespoons Dijon mustard
1 teaspoon salt

Steps:

  • Cut large potatoes in half as needed to make similar-size pieces. Place carrots in 5- to 6-quart slow cooker. Top with onion and potatoes; sprinkle with 1 teaspoon salt.
  • Cover and cook on Low heat setting 5 to 6 hours.
  • Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
  • Mix oil, dill weed, lemon peel, mustard and 1 teaspoon salt in small bowl. Pour over vegetables in cooker; stir to coat. Vegetables will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 2 g, TransFat 0 g

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