Stack of several Simple Perfect Roasted Kohlrabi on a white, square plate.

Simple Perfect Roasted Kohlrabi

Roasted with only salt, pepper and oil, this vegetarian side dish couldn’t be easier or more delicious!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 93 kcal
Author Valentina K. Wein


  • 4 whole Kohlrabi (about 3/4-pound each)
  • olive oil for the pan
  • sea salt and freshly ground black pepper


  1. Preheat the oven to 450 degrees F, and adjust a rack to the top third.

  2. 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 1/2-inch off each end, and then cut them into approximately 1/2-inch slices, horizontally. It’s important that they’re not too thin!

  3. 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.

  4. Place the sheet pan in the preheated 450 degree 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 slid out easily when they're done.

  5. Serve!