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Roasted Kohlrabi and Root Vegetables

Ingredients

2	medium kohlrabi, peeled
4	medium-sized carrots, peeled
2	sweet potatoes, peeled
1	red bell pepper, sliced into strips Peppercorns Options Stainless Steel Electric Salt & Pepper Mills with LED Light Price: $49.95 Stainless-Steel Electric Salt and Pepper Mill Price: $39.95 PepperMate Mills Price: $39.95 Electric Salt/Pepper Mill Price: $49.95
6	garlic cloves, quartered
4 to 6 tablespoons	olive oil olive oil Options Extravagonzo Infused Olive Oil Price: $19.99
3 to 4 tablespoons	balsamic vinegar or to taste
	Salt and pepper to taste salt Options RSVP Marble Dual Bin Salt Keeper Price: $24.95 Berard Olive Wood Salt Keeper Price: $49.95 Olde Thompson Acrylic Salt & Pepper Millls & Shaker Set, Himalayan Pink Salt Price: $34.95 Alaea Hawaiian Sea Salt Price: $9.95 View More

Cooking Instructions

You may substitute your favorite root vegetables or hard squash for the carrots and sweet potatoes.

1. Preheat the oven to 400 F.

2. Cut peeled kohlrabi, carrots and sweet potatoes into 1-inch cubes. Place vegetables, red bell pepper, and garlic on rimmed baking sheet or in shallow roasting pan. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper. Mix with hands, coating the vegetables evenly with oil.

3. Place baking sheet or roasting pan on middle rack. Bake for 20 minutes, then stir vegetables. Continue to bake another 20 to 30 minutes or until all vegetables are fork tender and slightly browned around the edges.

4. Serve warm. Makes 4 servings