| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 2 pounds kohlrabi peeled, quartered, and cut into 1 inch pieces (5 cups)
- 1 Tbsp extra virgin olive oil
- 1 Tbsp unsalted butter
- 1/4 cup chopped blanched hazelnuts
- 2 Tbsp apple cider vinegar
- 1 packed tsp fresh thyme leaves
- 2 Tbsp pure maple syrup
- salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss kohlrabi with oil. Season with salt and pepper.
- Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.
- Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add thyme; cook until fragrant, 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve.
