Roasted Root Vegetables with Spring Herbs

This side dish is a favorite all winter long and into the spring. Mix of root vegetables and added in some whole Brussels sprouts. Roast everything together then tossed it with fresh tender spring herbs and lemon zest. Yum!

4 medium-small thin-skinned potatoes, cut into 1 ¼–inch chunks (11 oz or 2 cups)
4 large carrots, peeled and oblique cut into 3/4 –inch chunks (8 oz or 2 cups)
2 small celeriac, peeled and cut into 1 ¼-inch chunks (about 13 oz or 3 cups)
3 cups Brussels sprouts, trimmed (halved if very large) (10 oz)
2 tablespoons extra virgin olive oil
1 teaspoon coarse kosher salt or to taste
½ teaspoon freshly ground pepper
¼ cup chopped tender herbs, such as chives, dill, tarragon and chervil
zest from one lemon, or to taste

View the full recipe at Healthy Seasonal Recipes →