Slow-Cooked Lemony New Potatoes, Carrots, and Petite Peas

I'm thinking this would be fab. accompaniment to your Easter feast tomorrow, and it frees up the oven for other culinary creations!
(serves 4 plus leftovers)

4 medium organic* carrots, halved lengthwise and cut into 1" pieces
1 large sweet onion, coarsely chopped
1&1/2 lbs. baby red potatoes, quartered
3 T. Kerrygold* butter, melted
3/4 t. kosher* salt
Freshly* ground pepper
1 cup frozen petite peas (about 4 oz.) - again I LOVE the ones from Trader Joe's*
1 t. grated lemon peel
2 T. minced fresh chives

Place carrots and onions in a 4 qt. slow cooker; top with the potatoes. Drizzle with melted butter; sprinkle with S&P. Cook covered, on low 4-5 hours or until veggies are tender. Add frozen peas. Cook, covered, on high 10-15 mins. or until heated through. Stir in grated lemon peel. To serve, sprinkle with chives.

"The person who says it cannot be done should not interrupt the person doing it!" ~ Chinese Proverb

Have FUN today!!!

Love,

MM