Roasted Kohlrabi And Chayote With Feta And Pistachios

Roasted Kohlrabi And Chayote With Feta And Pistachios
4.5 from 2 ratings
Looking for a way to get veggies on your New Year's table? This is the way to do it. Roasting kohlrabi brings out the vegetable's natural sweetness. Once cooked, stir in arugula or spinach. Top with cheese and nuts to add some saltiness to the sweet holiday dish.  This recipe by JeanMarie Brownson was originally published in the Chicago Tribune.
Prep Time
20
minutes
Cook Time
60
minutes
Servings
4
servings
Total time: 1.32 hours
Ingredients
  • 2 pound kohlrabi, peeled, cut into 1-inch pieces
  • 2 chayote squash, peeled, halved, pitted, cut into 1-inch pieces
  • 1 medium red onion, cut into 1-inch pieces
  • 3 to 4 tablespoon olive oil
  • 1/2 teaspoon each: salt, dried italian seasoning (or a combination of dried basil, oregano and thyme)
  • freshly ground pepper
  • several handfuls baby arugula or spinach
  • 1 cup crumbled feta or goat cheese
  • 1/4 to 1/3 cup chopped nuts, like pistachios
  • chopped fresh parsley and chives
Directions
  1. Heat oven to 400 degrees.
  2. Mix kohlrabi, chayote squash and onion on a large rimmed baking sheet in a single uncrowded layer. Drizzle with olive oil, then sprinkle with salt, Italian seasoning and pepper to taste. Mix well.
  3. Roast, stirring every 15 minutes, until vegetables are fork-tender and golden brown, 50 to 60 minutes.
  4. Taste and season again with salt. Stir in arugula or spinach. Spoon into a wide, deep serving bowl. Top with cheese and nuts. Sprinkle with the fresh herbs. Serve hot.