While at our local foods drive at the Winter Farmers’ Market, a grower donated a bunch of kohlrabi. Concerned about people being confused by this wondrous winter vegetable, a need for a simple recipe came to be. When experimenting with new vegetables, my go-to is always oven-roasted. Roasting a veg brings out its natural flavors without overpowering it with crazy spices. The purple sweet potatoes add a pop of vibrant color and satiety to this easy side dish.
- 3 Medium Sized Kohlrabi
- 3 Purple Sweet Potatoes
- Olive Oil
Preheat your oven to 375 degrees. Low and slow roasting yields the best results.
Begin by peeling the kohlrabi and removing any stems and leaves. The texture of this veg is similar to a potato but with higher water content.
Chop kohlrabi and potatoes into half inch cubes. Toss generously in olive oil and season with salt and pepper.
Roast in a large pan for 40 minutes until edges are slightly golden. Serve warm in a variety of ways. On the side of perfectly grilled chicken, in a Buddha bowl full of grains and goodness, or my favorite way, in a burrito with black beans and slaw.