1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional, to my taste)
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (This can be done on the pan but you’ll likely use more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 34 minutes, stirring every five minutes started after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi don’t get squishy).