Roasted Kohlrabi recipes deliver natural sweetness in every bite. If you’ve ever wondered how to cook Kohlrabi, and thought it might be daunting, this recipe is the place to start. Roasted with only salt, pepper and oil, this vegetarian side dish couldn’t be easier or more delicious!
I don’t always keep up with fashion trends, but food trends on the other hand — well, that’s where I’m in the know. I've learned from Melissa's Produce that Kohlrabi recipes have become a hot trend.
Kohlrabi are in the same family of vegetables as cabbage, radishes, turnips, broccoli, kale, Brussels sprouts, and more. So it's no surprise that it has a cabbage-like flavor.
When it's raw the texture is reminiscent of a very crisp apple and jicama, and when it's cooked, it becomes soft, much like cauliflower.
About the Ingredients
This simple roasted Kohlrabi only requires salt, pepper and olive oil, and it's my favorite way to eat it.
When it's roasted, it becomes sweet and ever so slightly crisp along the edges -- it caramelizes beautifully.
- kohlrabi - Though you can find it year-round, peak Kohlrabi season is approximately late spring through late fall. It's available in both purple and green, but green is more common, and other than its outer appearance, they are the same. Choose Kohlrabi bulbs that are firm, smooth and without bruises. The smaller in size, the sweeter they'll be.
Pro Tip: There are also Kohlrabi recipes for the greens of the vegetable, so don't throw them out when you're only using the bulb. They're fantastic in a stir-fry, and you can use the stems in stocks and broths.
How to Roast Kohlrabi
- Cut off the stems and greens from the Kohlrabi (saving them for another use), and then peel them.
- Cut about ½ inch off each end, and then cut them into approximately ½ inch slices, horizontally.
- Generously drizzle olive oil on a sheet pan and then dredge each Kohlrabi slice in the oil to coat both sides. (They should not be “swimming” in the oil — just well coated.) Season both sides with salt and pepper, arranging them on the pan with about an inch between them.
Recipe Tip: Do not slice them too thinly! They won't hold together or caramelize as nicely, and the timing will be off.
- Place the sheet pan in a preheated 450°F oven and roast until golden brown on the surface, and tender on the inside, about 8 to 10 minutes on the first side, and about 4 to 6 on the second.
Making it Ahead
You can make it up to a few hours ahead, those it's best right out of the oven, as that's when the edges will be especially crispy.
What to serve with Roasted Kohlrabi
Roasted Kohlrabi is a great side dish to serve with most meats, poultry or fish. I especially love it with Blackened Salmon, Skillet Chicken or a spicy Sriracha Burger.
You can add it to grains, salads, or even top a pizza with it! I like chopping the roasted Kohlrabi into bite-sized pieces and adding it to Garlic-Basil Brown Rice or Smoky Vegetable Quinoa.
Other Ways to Cook Kohlrabi
- Purée it. It’s delicious in soups and sauces. Try my Coconut Lemon Kohlrabi Soup.
- Sauté it. This will have a similar result to roasting, as it will caramelize nicely bringing all of the natural sugars to the surface.
- Raw. It’s wonderful in slaws, salads, or as a vehicle for delicious dips!
- Spiralize it. A pretty way to serve it raw or cooked.
More Must-Try Roasted Vegetables
I can't wait for you to try this recipe, and I hope you love it as much as my family and I do!
Roasted Kohlrabi Recipe
Equipment
Ingredients
- 4 whole Kohlrabi (about ¾ pound each)
- olive oil for the pan
- salt and freshly ground black pepper
Instructions
- Set oven. Preheat the oven to 450°F, and adjust a rack to the top third.
- Prep Kohlrabi. Cut off the stems and greens from the Kohlrabi (saving them for another use, like stock and/or a stir-fry), and then peel them. Cut about ½ inch off each end, and then cut them into approximately ½ inch slices, horizontally. It’s important that they’re not too thin!
- Drizzle with oil and season. Generously drizzle olive oil on a sheet pan and then dredge each Kohlrabi slice in the oil to coat both sides. (They should not be “swimming” in the oil — just well coated.) Season both sides with salt and pepper, arranging them on the pan with about an inch between them.
- Roast. Place the sheet pan in the preheated 450°F oven and roast until golden brown on the surface, and tender on the inside, about 8 to 10 minutes on the first side, and about 4 to 6 on the second. You can test them with a fork -- it should slide out easily when they're done.
- Serve!
Kiera
I got this in my csa this week and had no idea what to do with it. This was great! Even my husband, who doesn’t like veggies, ate it happily.
valentina
Thanks so much for sharing, Kiera. I love hearing this! And so awesome your husband liked it too. Such a compliment to you, the cook. 🙂
Peggy Loomis
I use kohlrabi in pasta salad and Cole slaw. Will try roasting. Thanks for the recipe.
valentina
Great, thanks! 🙂
Kim
We brought home kohlrabi from the farmers' market yesterday even though we weren't sure what to do with it. A Google search brought us to this site and we prepared it just as you instructed with a little sprinkling of garlic powder on one side. The delicious kohlrabi was devoured! Thank you!
valentina
Hi Kim! This makes me happy.Thank you for sharing, and I'm so pleased you loved it. The touch of garlic powder is a great idea. 🙂 Enjoy! ~Valentina
Carlos Leo
I love kohlrabi and had only had it in salads. Thank you for this amazing recipe!
valentina
Thanks for checking this out, Carlos! I hope you enjoy the kohlrabi cooked. I love it (and raw, too). 🙂
David
Honestly, Valentina, I can’t wait to try this. I have all sorts of ideas for using it... like the base of a first course, topped with a cheese mousse. Will report back for sure!
valentina
This makes me so happy, David. I'm sure you'll use it in a perfect, beautiful way. Can't wait to hear! 🙂 Thanks!
Connie
I'm going to use this recipe to make the base for a keto friendly kohlrabi eggs benedict!
I've made "fries" before, but this would be a great breakfast option, thanks!
valentina
Hi Connie, Thanks for writing in. What a fantastic and delicious idea to use this as a base for Eggs Benedict. I love it! Enjoy. 🙂 ~Valentina
Diana
I've never seen a Kohlrabi before, but now after seeing this recipe I will have to look for it next time I go grocery shopping!
valentina
I hope you try it Diana. Thanks!
Monica | Nourish & Fete
I have been wanting to try kohlrabi, and roasting it like this was the perfect introduction.
valentina
Thanks, Monica! I love it! We're all good at something, right? At least I know fashionable people to help me. 😉 Then those folks can call us with their cooking questions. 🙂
Beth
Oh wow! You sold me!! i had never eaten kohlrabi before but loved all the related plants! Delicious!
valentina
That's awesome, Beth! So fun you tried Romanesco -- I think that's the coolest looking vegetable in existence. Those geometric shapes are so pretty and bizarre, all at once. I hope you find Kohlrabi, and that you love it. Thank so much for checking out my recipe and writing. 🙂
Deanna
I saw these at the grocery store and wasn't sure how or what to do with them!! Thank you!! Now I know I can't wait to try this recipe!
valentina
Yay! Thanks Deanna! I hope you enjoy them. 🙂
Veena Azmanov
One of my absolute favorite ways to eat Kohlrabi. This looks so good!! Love how simple and easy this is.
valentina
Thanks so much -- it's my current favorite way too! I'm amazed at how sweet it becomes.
Dorothy at Shockingly Delicious
Slicing my kohlrabi right now, and just turned on the oven!
valentina
Yay, Dorothy! Makes me happy. It's SO deliciously sweet. 🙂