Delicious Roasted Kohlrabi

Kohlrabi might not be the first veggie you reach for at the market, but once you try it roasted, it just might become a staple. This knobby, alien-looking vegetable is part of the cabbage family, but don’t let its appearance fool you—it’s mild, slightly sweet, and perfect for roasting. Think of it as a cross between a potato and a turnip, but lighter and more refreshing.

When roasted, kohlrabi transforms into something golden and irresistible. The edges crisp up beautifully, and the centers turn creamy and tender. Tossed with olive oil, salt, and your favorite herbs or spices, it makes an easy, healthy side dish that works with almost any meal. Whether you’re pairing it with roasted chicken, grilled fish, or piling it on a grain bowl, roasted kohlrabi delivers major flavor with very little effort.

One of the best things about this recipe is its versatility. You can go classic with just garlic and rosemary, or play around with smoky paprika, chili flakes, or even a drizzle of tahini or balsamic reduction at the end. It’s also a great option if you’re trying to eat more seasonal, local vegetables—especially in late spring or fall when kohlrabi is abundant and fresh.

If you’ve never cooked with kohlrabi before, roasting is the perfect way to start. It’s super beginner-friendly: peel, chop, toss, and roast. That’s it. Once you taste it, you’ll wonder why it took you so long to give this humble vegetable a chance.

Why You’ll Love It

• Deliciously Unique Flavor: Roasting brings out kohlrabi’s natural sweetness and subtle nuttiness, making it taste like a milder version of roasted potatoes with a slight cabbage twist.
• Crispy on the Outside, Tender Inside: With the right roasting time, you get those golden, caramelized edges and soft, buttery centers that make every bite irresistible.
• Super Easy to Make: Just peel, chop, toss with oil and seasonings, then roast. No fancy prep or equipment needed.
• Healthy and Nourishing: Kohlrabi is low in calories, high in fiber, and packed with vitamin C—so it’s a veggie side you can feel good about.
• Perfect for Meal Prep: It holds up well in the fridge, making it a great make-ahead option for quick lunches, grain bowls, or reheated dinners.

Ingredient List

• 2 medium kohlrabi bulbs, peeled and chopped into 1-inch cubes
• 1 ½ tablespoons olive oil
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon smoked paprika (optional)
• 1 teaspoon chopped fresh rosemary or thyme (optional)

Ingredient Notes

• Kohlrabi: Look for firm, heavy bulbs with fresh-looking leaves (if still attached). Avoid any with soft spots or cracks.
• Olive Oil: Use a good-quality extra virgin olive oil—it really enhances the roasting flavor.
• Garlic Powder: Adds depth without overpowering. You can also use fresh minced garlic, but it may burn during roasting.
• Smoked Paprika: Totally optional, but adds a smoky warmth that pairs beautifully with the sweetness of roasted kohlrabi.
• Fresh Herbs: Rosemary and thyme are both great choices. Dried herbs work too, but fresh ones add a nice pop of flavor.

Kitchen Equipment Needed

• Sharp chef’s knife – For trimming, peeling, and cubing the kohlrabi easily. I love using my Victorinox knife—it’s affordable and super reliable.
• Vegetable peeler – To remove the tough outer skin of the kohlrabi. A Y-peeler works best for getting into the curves.
• Cutting board – A sturdy, non-slip board makes chopping safer and quicker.
• Mixing bowl – For tossing the kohlrabi with oil and seasonings evenly.
• Baking sheet – A large, rimmed sheet gives the cubes room to roast without steaming.
• Parchment paper or silicone mat – Helps prevent sticking and makes cleanup a breeze. I usually go for parchment when I want crispier edges.
• Spatula or tongs – For flipping halfway through roasting to ensure even browning.

Instructions

Step 1: Prep the Kohlrabi

• Start by trimming off the stems and leaves from each kohlrabi bulb if they’re still attached. You can save the leaves to sauté later—they’re edible and delicious!
• Use a sharp knife to cut a thin slice off the bottom of the bulb to create a stable base.
• Peel off the thick outer skin using a sturdy vegetable peeler or paring knife. Make sure to remove all the fibrous layer beneath the surface—it can be tough and woody when cooked.
• Cut the peeled kohlrabi into roughly 1-inch cubes. Try to keep the pieces similar in size so they roast evenly.

Pro Tip: If the kohlrabi feels especially tough when cutting, microwave it for 30 seconds to soften slightly—this makes peeling and chopping easier!

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Step 2: Season the Veggies

• Place the cubed kohlrabi into a large mixing bowl.
• Drizzle with olive oil, then sprinkle in the salt, pepper, garlic powder, and smoked paprika (if using).
• If you’re using fresh rosemary or thyme, toss that in too.
• Use clean hands or a silicone spatula to toss everything together until the cubes are evenly coated in oil and seasoning.

Pro Tip: Don’t be shy with the oil—it helps the edges crisp up beautifully while keeping the inside tender.

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Step 3: Arrange on the Baking Sheet

• Line a baking sheet with parchment paper or a silicone baking mat.
• Spread the seasoned kohlrabi out in a single layer, making sure the pieces aren’t crowded or overlapping.
• If necessary, use two baking sheets or roast in batches to avoid steaming.

Pro Tip: Give each cube a little breathing room—crowding the pan traps steam and prevents crisping.

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Step 4: Roast to Golden Perfection

• Preheat your oven to 425°F (220°C).
• Once hot, slide the tray into the center rack and roast for 20 minutes.
• After 20 minutes, use tongs or a spatula to flip the pieces so they brown evenly.
• Return to the oven and roast for another 10–15 minutes, or until the edges are crispy and golden and the centers are fork-tender.

Pro Tip: Every oven is different, so keep an eye on the kohlrabi in the last 5 minutes—roasted perfection can turn to burnt in a flash.

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Step 5: Serve and Enjoy

• Once roasted, let the kohlrabi cool for a few minutes on the pan—it helps the edges set and stay crisp.
• Taste and adjust seasoning if needed (a little extra salt or a squeeze of lemon juice can brighten it up).
• Serve warm as a side dish, toss into a salad or grain bowl, or enjoy it as a snack with your favorite dipping sauce.

Tips and Tricks for Success

• Peel thoroughly – The outer layer of kohlrabi is fibrous and tough, so don’t skip peeling it all the way down to the tender inside.
• Cut evenly – Uniform cubes help everything roast at the same pace—no undercooked or burnt surprises.
• Use high heat – Roasting at 425°F caramelizes the natural sugars and gives you that crisp-tender contrast.
• Don’t overcrowd the pan – Spread the cubes out in a single layer with space between each piece. If they’re too close, they’ll steam instead of roast.
• Toss halfway through – Flipping the pieces during roasting ensures even browning on all sides.
• Finish with a flourish – A sprinkle of flaky salt, squeeze of lemon, or drizzle of balsamic glaze at the end can really elevate the flavor.

Ingredient Substitutions and Variations

• Swap kohlrabi – Can’t find kohlrabi? Try this with turnips, rutabaga, or even peeled broccoli stems for a similar texture and taste.
• Use different oils – Avocado oil or melted ghee works great if you’re avoiding olive oil or want a higher smoke point.
• Add spices – Try cumin and coriander for a Middle Eastern vibe, or curry powder for something bold and warm.
• Add cheese – Toss in some grated Parmesan during the last 5 minutes of roasting for a salty, crispy finish.
• Make it spicy – Add a pinch of red pepper flakes or cayenne for a little heat.
• Herb it up – Swap rosemary with thyme, oregano, or even dill depending on your meal pairing.
• Drizzle with sauce – Finish with a spoonful of tahini, yogurt dressing, or pesto for an herby, creamy twist.

Serving Suggestions

• As a simple side dish – Serve alongside roasted chicken, grilled salmon, or baked tofu for a balanced meal.
• Tossed into a grain bowl – I love mixing these with quinoa, sautéed greens, and a drizzle of tahini dressing for a cozy lunch.
• In a breakfast hash – Combine with scrambled eggs, sautéed onions, and peppers for a hearty breakfast or brunch.
• With a dipping sauce – Pair with garlic aioli, lemon-yogurt dip, or spicy hummus for a fun snack or appetizer.
• Over a salad – Add warm roasted kohlrabi cubes to a bed of mixed greens, goat cheese, and walnuts—it gives the salad a warm, savory bite.

Storage and Reheating Instructions

• Refrigerate leftovers – Store in an airtight container in the fridge for up to 4 days.
• Reheat in the oven – Pop them back on a baking sheet at 375°F (190°C) for 5–8 minutes to restore the crispiness.
• Microwave if you’re short on time – They’ll soften a bit more, but the flavor still holds up.
• Use a skillet for quick crisping – Heat a nonstick pan with a tiny splash of oil and sauté over medium heat until warmed through.
• Avoid freezing – Roasted kohlrabi tends to get mushy after thawing, so it’s best enjoyed fresh or from the fridge.

Frequently Asked Questions

What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet flavor—kind of like a cross between a broccoli stem and an apple. When roasted, it takes on a soft, nutty flavor with crispy caramelized edges.

Do I have to peel kohlrabi before roasting?

Yes! The outer layer is very tough and fibrous, even after roasting. Make sure to peel it thoroughly to get to the tender inner part.

Can I roast the kohlrabi leaves too?

Definitely! The leaves are edible and taste similar to kale or collard greens. Just wash, chop, and sauté or roast them separately—they cook much faster than the bulbs.

How do I make this dish spicy?

Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix before roasting. You can also serve it with a spicy dipping sauce for a kick.

Can I make this ahead of time?

Yes, roasted kohlrabi holds up really well! You can roast it in advance and reheat in the oven or on a skillet for a quick side dish or salad topper.

Is kohlrabi low carb?

Yes, it’s a great low-carb veggie option! It’s perfect for keto or low-carb diets and makes a great substitute for potatoes in many recipes.

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Did you try this recipe? Let me know in the comments how it turned out!
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