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