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Roasted Kohlrabi and Root Vegetables

Roasted Kohlrabi and Root Vegetables


2 medium kohlrabi, peeled
4 medium-sized carrots, peeled
2 sweet potatoes, peeled
1 red bell pepper, sliced into strips
6 garlic cloves, quartered
4 to 6 tablespoons olive oil
3 to 4 tablespoons balsamic vinegar or to taste
  Salt and pepper to taste

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

Equipment List

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