3-4 kohlrabi, ends trimmed and cut into 1/2 inch wedges
6-8 medium blue potatoes, scrubbed but not peeled cut into 1/2 inch wedges
3 tablespoons extra-virgin olive oil
3-4 cloves garlic, pressed or minced
1 1/2 teaspoons sea salt
1 teaspoon freshly ground pepper
Preheat oven to 450F. Toss kohlrabi and potatoes with olive oil, garlic, salt & pepper. Place on rimmed baking sheet and roast for 30 minutes. Remove from oven and gently stir veggies. Place back in oven for 5 more minutes. Serve while warm.
I plan on using the leftovers for breakfast tomorrow~ if there are any. I like to whisk together a couple of eggs and scramble them up then add the kohlrabi & potatoes the last couple of minutes just to warm them up. I will probably then sprinkle on a little farmstead gouda from my friend Melissa at Willamette Valley Cheese Company and eat happily!