Here’s a continuation of my CSA dinner recipes from last weekend.
Roasting is one of my favorite ways to cook veggies when I don’t want them to go bad and have no specific recipe for them. You can roast pretty much any vegetable, although my favorites for roasting are asparagus, sweet potatoes, carrots, parsnip, and onions. So of course with a handful of red potatoes, a couple of kohlrabi, and some spring onions I figured I’d roast them up as a simple side dish.
Roasted Red Potatoes, Kohlrabi, and Spring Onions
- Red potatoes, peeled and quartered
- Kohlrabi, peeled and cut into equal size pieces
- Spring onions, quartered
- Olive oil
- Kosher salt and freshly ground pepper
- Preheat oven to 400 degrees F. Spray a flat baking sheet with nonstick cooking spray and set aside.
- Place cut up vegetables in a medium-size bowl and toss with olive oil, salt, and pepper. Use just enough oil to coat the vegetables — you don’t want the vegetables sitting in a pool of oil.
- Transfer the vegetables onto the baking sheet and roast in the oven for 30-45 minutes, until fork-tender, but crisp on the outside.
Note: It is best to cut the vegetables in equal sizes so they cook at the same rate.
Kohlrabi is a member of the turnip family and also considered a cruciferous vegetable. One cup of cooked kohlrabi has 48 calories, 3 g protein, 11 g carbs, 2 g fiber, 0 g fat, and more than 100% of the vitamin C you need per day! It’s also a great source of potassium, which may help lower blood pressure.
What vegetables do you like to roast?