Ingredients with Measurements:
- 2 kohlrabi bulbs, peeled and cut into 1-inch cubes
- 4 medium-sized carrots, peeled and cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh thyme leaves
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine the kohlrabi, carrots, olive oil, salt, pepper, and thyme. Toss until the vegetables are evenly coated.
4. Spread the vegetables in a single layer on the prepared baking sheet.
5. Roast the vegetables for 25-30 minutes or until they are tender and golden brown.
6. Remove from the oven and let cool for a few minutes.
7. Serve the roasted kohlrabi and carrots hot or at room temperature.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 110
Fat: 7g
Carbohydrates: 11g
Fiber: 4g
Protein: 2g
Substitutions for ingredients:
- You can substitute dried thyme for fresh thyme if you don't have fresh thyme on hand.
- You can use any other root vegetables such as parsnips, turnips, or sweet potatoes in place of kohlrabi.
Variations:
- Add some minced garlic to the vegetables before roasting for extra flavor.
- Sprinkle some grated Parmesan cheese over the vegetables before serving.
- Drizzle some balsamic glaze over the vegetables before serving.
Tips and tricks:
- Make sure to cut the vegetables into similar-sized pieces to ensure even roasting.
- Don't overcrowd the baking sheet, or the vegetables won't roast properly.
- Use a spatula to flip the vegetables halfway through the cooking time for even browning.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the vegetables in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the roasted kohlrabi and carrots on a platter or in a bowl.
Garnishes:
Garnish with some chopped fresh parsley or chives.
Pairings:
This dish pairs well with roasted chicken or grilled fish.
Suggested side dishes:
Serve with a side salad or some crusty bread.
Troubleshooting advice:
If the vegetables are not browning evenly, rotate the baking sheet halfway through the cooking time.
Food safety advice:
Make sure to wash the vegetables thoroughly before peeling and cutting them.
Food history:
Kohlrabi is a member of the cabbage family and is native to Europe. It has been cultivated for centuries and is popular in German and Eastern European cuisine.
Flavor profiles:
Roasting the kohlrabi and carrots brings out their natural sweetness and enhances their earthy flavor.
Serving suggestions:
Serve the roasted kohlrabi and carrots as a side dish or as a vegetarian main course.
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