ROASTED KOHLRABI WITH BUTTERED HAZELNUTS
Tender roasted kohlrabi makes a great foil for crunchy butter-toasted hazelnuts in this easy side dish. It's the ideal mix of sweet and savory, thanks to the addition of fresh thyme, apple-cider vinegar, and maple syrup.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 40m
Number Of Ingredients 8
Steps:
- 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.
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Hashim Mutanza
[email protected]This recipe is a great way to get your kids to eat their vegetables. The kohlrabi is roasted to perfection and the hazelnuts add a nice sweetness. The lemon-tahini sauce is also a great way to add some extra flavor.
Cesar Armendariz
[email protected]This dish was a bit bland for my taste. The kohlrabi was not very flavorful and the hazelnuts were a bit too oily. I think I would have liked it more if the kohlrabi had been roasted for a bit longer and the hazelnuts had been toasted.
TR Raman
[email protected]This recipe was easy to follow and the kohlrabi turned out great! The hazelnuts added a nice touch of crunch and the lemon-tahini sauce was a perfect complement. I will definitely be making this again.
Eugene Thomas
[email protected]I wasn't sure what to expect from this recipe, but I was pleasantly surprised. The kohlrabi was roasted to perfection and the hazelnuts added a nice crunch. The lemon-tahini sauce was also really good.
Ravan Lee
[email protected]This is a simple but delicious recipe. The kohlrabi is roasted to perfection and the hazelnuts add a nice nutty flavor. I liked the lemon-tahini sauce, but I think it would also be good with a yogurt-based sauce.
Agrata Shahi
[email protected]I love the combination of kohlrabi and hazelnuts in this recipe. The kohlrabi is tender and flavorful, and the hazelnuts add a nice crunch. The lemon-tahini sauce is also a great addition.
Rahamot Ullah
[email protected]This recipe is a great way to use up kohlrabi. I had never cooked with it before, but I was pleasantly surprised by how delicious it was. The roasting process really brings out the sweetness of the vegetable.
Tamara Willis
[email protected]Just tried this recipe and it was amazing! The kohlrabi was roasted to perfection and the hazelnuts added a great flavor. The lemon-tahini sauce was also really good. Will definitely be making this again.
Forhad Dhali
[email protected]I've made this recipe several times and it's always a winner. The kohlrabi is always tender and flavorful, and the buttered hazelnuts add a delicious crunch. I love the lemon-tahini sauce, but I also like to experiment with other sauces, such as a ho
Kenny Williams
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the kohlrabi and hazelnuts, and the lemon-tahini sauce was a perfect complement. I highly recommend this recipe.
INNOVATION PK
[email protected]This dish was a disappointment. The kohlrabi was tough and bland, and the buttered hazelnuts were too oily. I won't be making this again.
Sujit Ram
[email protected]I'm not a huge fan of kohlrabi, but this recipe changed my mind. The roasting process really brings out the sweetness of the vegetable, and the buttered hazelnuts add a nice nutty flavor. I'll definitely be making this again.
time up
[email protected]I love how easy this recipe is to make. It's a great weeknight meal that can be on the table in under an hour. The kohlrabi and hazelnuts are a great combination, and the lemon-tahini sauce is the perfect finishing touch.
26 JEFREE
[email protected]This roasted kohlrabi recipe was a hit! The kohlrabi was perfectly tender and flavorful, and the buttered hazelnuts added a delicious crunch. I will definitely be making this again.