If you’ve never cooked with kohlrabi before, this recipe is the perfect introduction. With its mild, slightly sweet flavor and tender texture, roasted kohlrabi is a wonderful alternative to potatoes or turnips. The garlic and olive oil add depth, while a squeeze of lemon and fresh herbs brighten everything at the end. It’s simple enough for a weeknight dinner but elegant enough to serve at a gathering. Once you try it, you’ll wonder why you didn’t start cooking with kohlrabi sooner.