But I do love turning on my oven again, so roasting root vegetables returned to my table this week. And how wonderful it was to smell something cooking in the kitchen again. :)
Kohlrabi is one of my fall favorites, it's a wonderful, tasty root vegetable. Although it's a bit odd looking and very underrated, it's delicious when roasted.
Here is what I do, it's easy, and excellent if roasted lightly brown and crunchy. Almost reminds me of French fries.
See it on the left? You have to slice off the top and bottom and use and apple peeler to take the tough exterior off. It's a bit fibrous, but really not that hard to peel off.
I have an easy trick though. After you cut off the bottom and top, place it back standing upwards and peel the sides down in one fell swoop. See the beautiful fruit exposed inside?
Next slice it into wedges, just like you would a steak fry. Preheat your oven to 450 degrees, Fahrenheit. Toss the slices with salt and pepper and a tablespoon of olive oil.
I like them a bit darker, but you can take them out of the oven after they are golden brown too. I bake them on a half sheet pan for 15 minutes and then turn them over to bake another 15 minutes.
They are yummy as a side dish, pretty low cal too!