Oven Roasted Kohlrabi

This is one of my favorite vegetables. It can be eaten many ways, but I love it most when it's roasted in the oven until crispy and tender. It's nice as a side vegetable, but roasted Kohlrabi can also be added to salads, soups or pasta dishes.

Preheat oven to 400 F.

First, remove the leaves and stems. See "Leafy Greens 101" for cooking the leaves. Next, peel the bulb and cut into wedges or large cubes. The young tender ones don't have to be peeled, but the larger bulbs can have a woody or fibrous peel, so I tend to remove them before roasting. Place the wedges in a glass oven-proof baking dish. Drizzle olive or canola oil over the kohlrabi and toss to coat well. Season with coarse kosher salt and freshly ground black pepper. Roast in the oven for about an hour, or until the tips begin to turn dark brown. Serve hot.