How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Slow-Cooked Lemony Spring Veggies?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Slow-Cooked Lemony Spring Veggies suitable as general?

Yes, Slow-Cooked Lemony Spring Veggies falls under the General category and is a great choice for this type of meal.

How do I store leftover Slow-Cooked Lemony Spring Veggies?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Lemony Spring Veggies Recipe

Name: Slow-Cooked Lemony Spring Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Slow-Cooked Lemony Spring Veggies recipe the whole family will love. Made with carrots, sweet onion, baby red potatoes and butter. Eas…

This Slow-Cooked Lemony Spring Veggies relies on simple, everyday ingredients such as baby red potatoes, quartered, butter, melted, salt and pepper. It comes together quickly and makes 4 servings, at about 186 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
186 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Slow-Cooked Lemony Spring Veggies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions