Caramelized Kohlrabi with Spicy Honey Lime Drizzle and Toasted Almond Crunch

Ingredients

• •2 medium kohlrabi, peeled and sliced into 1/4-inch thick wedges
• •2 tablespoons olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon garlic powder
• •1 teaspoon salt
• •1/4 teaspoon black pepper
• •1/4 cup raw almonds, roughly chopped
• •1 tablespoon unsalted butter
• •2 tablespoons honey
• •1 tablespoon fresh lime juice
• •1/2 teaspoon red chili flakes (adjust to taste)
• •1 tablespoon fresh parsley, chopped (for garnish)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Place the kohlrabi wedges into a large bowl. Drizzle with olive oil, and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss to coat evenly.

3. 3

   Spread the seasoned kohlrabi in a single layer on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until caramelized and tender.

4. 4

   While the kohlrabi is roasting, prepare the toasted almonds. Heat a small skillet over medium heat, and add the raw chopped almonds. Toast for 3-4 minutes, stirring frequently, until they are golden brown and fragrant. Remove from skillet and set aside.

5. 5

   In the same skillet, reduce the heat to low and melt the butter. Add the honey, lime juice, and red chili flakes, whisking until well combined. Remove from heat.

6. 6

   Once the kohlrabi is cooked, transfer it to a serving plate. Drizzle generously with the spicy honey lime mixture.

7. 7

   Sprinkle the toasted almonds over the kohlrabi and garnish with fresh parsley.

8. 8

   Serve immediately and enjoy!