Prep:

Cup of Yum
1. In a small bowl, whisk the lemon zest, juice, vinegar, maple syrup, and water until combined. 

Cook the carrots:

1. In a 5 to 6-quart Dutch oven, heat 1 tablespoon of butter and olive oil over low heat. Add the carrots and season with ¾ teaspoon salt. Cover and cook, stirring often, until the carrots are browned and tender, about 20 minutes. 
2. Transfer the carrots to a large plate. 

Cook the potatoes:

1. Heat an additional tablespoon of butter in the Dutch oven, arrange the potatoes, cut side down in a single layer, and season with ¾ teaspoon salt. 
2. Cover partially and cook, undisturbed, until the potatoes are golden brown, about 5 to 7 minutes. Add the chicken broth or water and bring to a boil before reducing the heat and simmering until the cooking liquid is reduced.

Combine:

1. Add the chopped garlic, carrots, green peas, spinach, and lemon juice mixture to the potatoes. Stir to combine and continue to cook until the spinach wilts. 
2. Remove from heat and stir in ½ tablespoons butter and fresh tarragon.