Jerusalem Artichoke, Kohlrabi and Butternut Squash

Recipe from What's For Lunch, Honey?    


4 medium kohlrabi, cubed
400g Jerusalem artichokes, cubed
500g butternut squash, cubed
3 tablespoons extra-virgin olive oil
Handful fresh thyme, finely chopped
Salt and freshly cracked pepper


Line a baking sheet with aluminum foil and place in the oven. Pre-heat oven to 230 degrees C.

Put each vegetable separately in three individual bowls. Add one tablespoon olive oil in each bowl, some thyme, salt and pepper and toss the vegetables.

First transfer the kohlrabi to the preheated baking tray and roast for 15-20 minutes. Stirring occasionally.

Then spread the squash and Jerusalem artichokes over the kohlrabi and roast until vegetables are tender, approx. 20-30 minutes.

Once ready, take out and toss the vegetables to combine.


  • Prepare the vegetables a day ahead. Cut each vegetable separately and place, separately in Ziploc bags.
  • You can even prepare the vegetables as far as tossing them individually in the oil, then store in Ziploc bags. Store in refrigerator.

Notes: If you are roasting the vegetables along with the turkey roulade, pre-heat the baking tray for 15 minutes while the turkey roasts, then roast vegetables on a rack below the turkey roulade.