Slow Cooker New Potatoes and Spring Vegetables

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

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( 28 Ratings)

28 Ratings

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4 Stars 39%

3 Stars 29%

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Prep Time 20 min
Total Time 6 hr 40 min
Servings 18

Ingredients

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

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Directions

1 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.
2 Cover and cook on Low heat setting 5 to 6 hours.
3 Add asparagus to cooker. Increase heat setting to High. Cover and cook 15 to 20 minutes or until asparagus is crisp-tender.
4 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.

EXPERT TIPS

Expert Tips

This delicately herbed vegetable dish complements the stronger flavors and textures of dishes including a garlic-spiked turkey breast or London broil beef brisket.

Spoon these spring vegetables on a platter or into a serving bowl, then tuck sprigs of fresh dill weed around the edge.

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