Roasted Kohlrabi and Fennel Medley with Herb Drizzle Ingredients: - 2 medium kohlrabi, peeled and cut into 1-inch cubes - 1 medium fennel bulb, trimmed and cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Fresh herbs (such as parsley, dill, or basil), chopped (about 1/4 cup) - Zest of 1 lemon - 1 tablespoon lemon juice Instructions: 1. Preheat your oven to 425°F (220°C). 2. In a large mixing bowl, combine the kohlrabi and fennel wedges. Drizzle with olive oil, and season with salt, pepper, garlic powder, and smoked paprika. Toss until the vegetables are evenly coated. 3. Spread the kohlrabi and fennel in a single layer on a baking sheet lined with parchment paper. 4. Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown, stirring halfway through the cooking time. 5. While the vegetables are roasting, prepare the herb drizzle. In a small bowl, combine chopped fresh herbs, lemon zest, and lemon juice. Mix well and set aside. 6. Once the veggies are done, remove them from the oven and let them cool slightly. Drizzle the herb mixture over the roasted kohlrabi and fennel just before serving. Nutrition Value (per serving, serves 4): - Calories: 120 - Protein: 3g - Carbohydrates: 17g - Dietary Fiber: 5g - Sugars: 5g - Fat: 5g - Saturated Fat: 1g - Sodium: 25mg - Vitamin C: 45% DV - Calcium: 4% DV - Iron: 6% DV Enjoy your delicious and healthy Roasted Kohlrabi and Fennel Medley with Herb Drizzle!