Roasted Roots
- 1 Kohlrabi - 1 bunch radishes or turnips or both - balsamic vinegar	-1 tablespoon garlic or garlic scapes pressed and minced - Salt and Pepper to taste
1. Slice radishes and turnips into 1/2 inch slices 2. Peel the kohlrabi and cut into 1/2 inch slices 3. Toss radishes and kohlrabi with olive oil, salt, garlic and pepper. 4. Roast at 425 for 5 minutes. Toss radish greens and/or turnip greens then roast for another 5 minutes. 5. Serve hot and toss with balsamic vinegar to taste