Roasted Kohlrabi Recipe | Cooking On The Weekends

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 caramelized 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!