August - Roasted Kohlrabi

Ingredients:

Method:

Preheat your oven to 425F
Cut off the stems & greens from the kohlrabi (they can be saved for another use like a stock or stir-fry if you’d like)
Now cut the ends off the bulb and, with a vegetable peeler, remove the outermost skin

Cut the bulb into half lengthwise and then again into quarters. I only used half (or 2 quarters ) of the bulb for this roasted side dish. See my post for “kohlrabi slaw” for how I utilized the other half.

With the flat sides of the quartered bulb down on your cutting surface, cut them into roughly 1/4” pieces.
Generously drizzle your olive oil onto a sheet pan and then dredge your slices of kohlrabi in the oil being sure to coat both sides.
Next, season both sides with salt & pepper and evenly space them on the pan in a single layer.
Bake in your preheated oven on the middle rack until they are golden brown on the outside, but still tender on the inside. This should be about 8-10 mins on the first side then flip your slices on the sheet pan and cook for about another 6 mins on the second side.
That’s all there is too it. This roasted veg makes a fantastic side that goes well with most meats, poultry, or fish. If you wish to keep it vegetarian then try it on top of a bed of farro or quinoa.