Active Time

　　20 min

　　Total Time

　　1 hr

　　We love the contrasts at play in this dish—from its earthy, sweet flavors to its velvety, crisp textures. The convenience of being able to roast these vegetables along with the turkey roulade is just another reason to make them.

　　

Ingredients

Makes 4 servings

　　4 medium kohlrabi (2 1/4 lb with greens or 1 3/4 lb without)

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons finely chopped fresh thyme

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　2 1/2 lb butternut squash

　　

Special Equipment

a 17- by 12- by 1-inch shallow heavy baking pan

　　

Step 1

Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)

　　

Step 2

Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.

　　

Step 3

Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.

　　

Step 4

Stir kohlrabi, turning it, then push it to one side of pan.

　　

Step 5

Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).

　　

Step 6

Toss vegetables to combine and transfer to a dish.

　　Cooks' note:

　　Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.