Roasted Kohlrabi

Ingredients:

• 4 whole Kohlrabi (about 3/4-pound each)
• olive oil for the pan
• sea salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 450 degrees F, and adjust a rack to the top third.
2. Cut off the stems and greens from the Kohlrabi (saving them for another use, like stock and/or a stir-fry), and then peel them. Cut about 1/2-inch off each end, and then cut them into approximately 1/2-inch slices, horizontally. It’s important that they’re not too thin!
3. Generously drizzle olive oil on a sheet pan and then dredge each Kohlrabi slice in the oil to coat both sides. (They should not be “swimming” in the oil — just well coated.) Season both sides with salt and pepper, arranging them on the pan with about an inch between them.
4. Place the sheet pan in the preheated 450 degree F oven and roast until golden brown on the surface, and tender on the inside, about 8 to 10 minutes on the first side, and about 4 to 6 on the second. You can test them with a fork -- it should slid out easily when they're done.
5. Serve!

https://cookingontheweekends.com/simple-perfect-roasted-kohlrabi/