Roasted kohlrabi recipe is so easy, it will become a regular on the dinner table!
Kohlrabi is one of those vegetables that many home cooks haven’t tried. It’s a mild veggie and easy to prepare. In this recipe it is tossed with olive oil, simply seasoned and roasted.
What is Kohlrabi?
Kohlrabi tastes a bit like turnip or cabbage. It’s just a little bit sweeter and super easy to peel once they’ve been cut. You can eat both the stem and the leaves of this vegetable.
Like most root veggies, it can also be oven-roasted or broiled, baked or steamed. It is an elegant vegetable with a mild flavor that everyone will love!
How to Prepare Kohlrabi
- Wash kohlrabi thoroughly and pat dry. Trim the tops and stems off and save them for another recipe (freeze them in zippered bags labeled with the date. They are amazing in stir-fries or stock).
- Cut the bulbs into halves or quarters so they are easier to handle.
- Peel them with a vegetable peeler and then slice them all the same size so they roast evenly. Whole kohlrabi bulbs are harder to peel than ones cut in halves or quarters.
How to Cook Kohlrabi
This recipe for roasted kohlrabi is a great way to prepare it— especially if you’re a first-timer cooking with it. But, sautéed with other veggies in a stir fry is another easy way to prepare it.
In this recipe, we simply:
- peel the kohlrabi
- add olive oil and season it
- oven roast it to tender-crisp perfection (recipe below).
Tips for Success
- Cut it thicker (or cube it) for firmer pieces.
- Once kohlrabi is cooled, store it in an airtight container in the refrigerator for up to 4 days.
- Oven-roasted kohlrabi does not freeze well and will become too soft once thawed. It’s best just to make a fresh batch!
Did you try this Roasted Kohlrabi? Be sure to leave a rating and a comment below!
This light & fresh veggie dish is so easy to make, and is full of flavor!
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 1/2″ slices.
Toss with olive oil, garlic powder, salt and pepper to taste. Roast 22-24 minutes or until tender crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Calories: 73, Carbohydrates: 10g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 30mg, Potassium: 525mg, Fiber: 5g, Sugar: 4g, Vitamin A: 54IU, Vitamin C: 93mg, Calcium: 36mg, Iron: 1mg
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