Roasted Kohlrabi
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.
Equipment
- Sharp chef’s knife
- Vegetable Peeler
- Cutting board
- Mixing Bowl
- Baking Sheet
- Parchment paper or silicone mat
- Spatula or tongs
Ingredients
- 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
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!
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.
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.
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.
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.
Notes
Nutritional Value (per serving, approx.)
- Calories: 85 kcal
- Carbohydrates: 10 g
- Protein: 2 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Fiber: 4 g
- Sugar: 5 g
- Vitamin C: 84% DV
- Potassium: 470 mg