This recipe for roasted kohlrabi is full of both color and nutrients.
I wanted to title this recipe “Roasted Root Vegetables” but didn’t want to lead you astray. Kohlrabi (pronounced “cole-rah-bee”) is a member of the brassica family and is related to vegetables such as cauliflower and broccoli. Like other vegetables in this family, it grows above ground (and therefore not a root vegetable). And, perhaps, more importantly, like other cruciferous vegetables, it’s packed with cancer-fighting nutrients, including glucosinolates.
Kohlrabi is a good source of vitamin C, containing more vitamin C than an orange. You’ll also find some important minerals in kohlrabi including copper. Copper and vitamin C work together to form collagen, that important compound that fights wrinkles and aging skin.
Here’s what you need:
- 1 medium kohlrabi, cut into 1-inch slices
- 1 medium beet, cut into 1-inch slices (I used golden beets, mostly because yellow is my favorite color)
- 1 medium radish, cut into 1-inch slices (I used a purple radish because that’s what my farmers market had. And because pretty.)
- 1/2 T fresh rosemary
- 1 T ghee
- 1 t sea salt
- 1/2 t black or white pepper
- Chopped fresh basil, or other fresh herbs (optional)
- Aged balsamic vinegar (optional)
Here’s what you do:
- Preheat your oven to 425 degrees.
- Toss the chopped vegetables with the melted ghee, rosemary, sea salt, and pepper.
- Roast for 20-25 minutes, until the vegetables are fork-tender (but not mushy).
- Optional: Toss with the fresh, seasonal herbs of your choice and/or drizzle with aged balsamic.