Roasted Kohlrabi and Potatoes with Almonds

1 kohlrabi, peeled, quartered, and cut into 1-inch pieces 

1 lb red prairie potatoes cut into 1-inch pieces

1 Tbsp olive oil

Salt and pepper to taste

1 Tbsp butter

¼ cup blanched almonds

1 tsp thyme or rosemary

2 Tbsp apple cider vinegar

2 Tbsp maple syrup

Preheat oven to 450˚F.

On a rimmed baking sheet, toss kohlrabi and potatoes with oil. Season with salt and pepper.

Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.

Meanwhile, melt butter in a small skillet over medium heat. Add almonds and cook, until golden, stir frequently for about 3 to 4 minutes. Add herbs and cook for 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi/potato mixture and toss to coat. Season with salt and pepper; serve.