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Preheat oven to 425°F.
Cut the tops off of the kohlrabi (they are edible, set aside for use in salads or stir fries).
Cut the bulb in quarters. Once cut, peel the outer layer of skin.
Chop the kohlrabi into ½" slices.
Toss with olive oil, garlic powder, salt and pepper to taste.
Roast 22-24 minutes or until tender crisp.
Serve warm.