With the sweet and savory miso sauce, these roasted vegetables tick all the flavor boxes for a side dish that will easily be a crowd pleaser. Replace the potatoes with this dish at the holiday meal and see if anyone misses them.
Ingredients
SERVINGS: 4 Serving(s)
- ¼ cup honey
- ¼ cup white miso
- ¼ cup soy sauce or tamari
- 3 garlic cloves, minced
- 2 pounds kohlrabi, peeled, cut into ¼- to ½-inch-thick slices
- Olive oil for pan
Preparation
Preheat oven to 375°F. Line a baking pan with parchment paper and brush well with oil.
To prepare the miso glaze, whisk together honey, miso, soy sauce and garlic in a bowl until well incorporated.
Toss the kohlrabi wedges with ½ cup of the miso glaze and roast in the oven for about 45 minutes, until tender. Cooking time may vary, depending on the size and thickness of the kohlrabi.
About this recipe
Chef’s Note: These can also be roasted on the stove top in a nonstick pan over medium-high heat.
