This recipe is very flexible and so it will never get old. Use any vegetable you have on hand and any herbs or other flavorings that sound good, with cheese or without. I especially like this in the fall when I’ve brought in all my vegetables from the garden. It’s a good way for me to use up all the marred or damaged root vegetables that won’t store well over the winter.
Ingredients:
2½ – 3 lbs vegetables, cut into 1/2” – 1” cubes. This can include: potatoes, radishes, parsnips, turnips, rutabaga, kohlrabi, carrots or winter squash
¼ C olive oil
½ tsp salt
1-2 garlic cloves, minced
1-2 Tbsp Herbs and spices
This can be single herbs or any combination of: chives, dill, parsley, rosemary, basil, tarragon, thyme, oregano, cayenne pepper, black ground pepper. Go a little easy on the peppers and rosemary, only using them as accent flavors, not the main flavors, as these can overwhelm or compete with the flavor of the vegetables.
Directions:
Preheat oven to 400°. Put cubed vegetable along with oil, garlic and herbs into a Ziploc baggie. Close the baggie and shake until the vegetables are well coated. Turn vegetables out onto a 10X14 cake pan or shallow baking sheet. Bake for 10 minutes and use a spatula to turn the veggies for even browning. Return to the oven and bake another 15-20 minutes or until vegetables are tender and surfaces are caramelized brown.
Other variations:
- Sprinkle with 1/3 cup parmesan cheese after turning the vegetables once.
- Use 1/3 cup powdered Ranch Dressing instead of garlic and herbs.
- Substitute 1/3 cup of an oil and vinegar dressing, like Caesar or Italian, instead of oil, herbs and garlic.
Yum!
Like this recipe? There’s more! Check out the PHC Store, where we have several cookbooks focusing on different vegetables, each with dozens of recipes. Not to be missed: a whole recipe book filled with almost two dozen recipe just for kohlrabi. You’ll find recipes for including salads, soups and main dishes as well as information on how to grow and store kohlrabi.
