1 pound kohlrabi, about 2 bulbs 2 teaspoons olive oil Sea salt, to taste

Kohlrabi, also known as German turnip, is a vegetable from the same family as broccoli

Gather the ingredients.

Preheat oven to 375 F. Cut off stems and peel kohlrabi bulbs. The peel on kohlrabi is tough and fibrous, so remove all of it. Save the leaves for other preparations.

Cut the peeled kohlrabi into evenly sized wedges or chunks.

Place the chunks in a roasting pan and drizzle with olive oil.  Toss to evenly coat the kohlrabi. Sprinkle with sea salt to taste.

Roast until the kohlrabi is tender, with plenty of browning on the edges, or about 30 minutes