Roasted Kohlrabi Recipe

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

5 from 7 votes

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!

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: best vegetables to roast, great side dishes for meats and stews

Servings:

Calories: 62kcal

Author: Valentina K. Wein

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!

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition