Roasted Kohlrabi

Roasted Kohlrabi

88
WSBLEND 8

"Kohlrabi is a vegetable that reminds me of a potato crossed with an artichoke heart. I roast it with garlic and Parmesan cheese."

Ingredients 30 m {{adjustedServings}} servings 114 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 114 kcal
  • 6%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
  3. Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.
Tips & Tricks
Chef John’s Special Roasted Potatoes

See a boil-and-roast method for making beautiful, crispy roasted potatoes.

Roasted Garlic Lemon Broccoli

Florets are roasted with garlic in olive oil and dressed with fresh lemon juice.

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Reviews 88

  1. 120 Ratings

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Renee
2/22/2010

I rate this at four stars, but after my additions to this I 'll give it 5 stars. I added cubed ham, about 1 1/2 cups, and 1 cup of potatoe's cubed, and some diced carrots. I tossed this all in the olive oil and baked it in a glass dish. if you want it crispy put it on the baking sheet. It turned out excellent. A nice dinner for two.

badgerfuzzies
2/2/2010

I love kohlrabi; this is a quick and simple way to get it from my local farmer's market to the table. I only roughly followed the recipe and didn't use parmesan; it is still very tasty. I also cooked the leaves, mostly separated from the stems, on the stove; it is a bit like kale (seasoned these with some salt & pepper). The bases of the stems have some of the same flavor as the bulb; I chopped those up into small pieces and use the same olive oil + salt & pepper + garlic mix to season and bake those. All good stuff, thanks for the recipe!

SCOOPS44
11/4/2009

Delicious! Got these in my CSA box and didnt know what to do with them. Didnt make very many with 4 small bulbs. I can easliy eat them all myself. DIdnt roast for more then 15-20 minutes total since I cut them thin.