Basic Roasted Kohlrabi Cubes

This is a great way to decimate your kohlrabi in your fridge and have easy reheatable leftovers for meals later.  The roasting literally shrinks it down as it removes water and enhances flavor!

kohlrabi
onions, sliced (optional)
Olive oil
Salt and pepper, to taste
dried or fresh herb, to taste (thyme is good here)

To prep the kohlrabi:
Cut 1-2 inches off of the butt end of your kohlrabi.  Discard.  Peel it using a knife or peeler all the way down to the white flesh beneath the green skin.  Get all of the green bits off that you can.  Chop into cubes (3/4" is good, as kohlrabi takes a while to roast).

To roast:
Preheat oven to 400 degrees.  Toss kohlrabi cubes with optional onion, olive oil, salt, pepper, and optional dried or fresh herb.  Lay in single layer on baking sheet and roast until tender.  This may take as long as 45 minutes to 1 hour depending on size of cubes.  Stir a couple of times in between to prevent uneven roasting and/or sticking.

To serve:
Either serve hot right out of the oven or refrigerate for reheating (what I do often).  To reheat, heat skillet with butter on medium heat.  Add roasted kohlrabi cubes and saute until warmed through.  Enjoy!