Description
This Easy Roasted Kohlrabi recipe offers a simple and delicious way to enjoy kohlrabi as a crispy, golden side dish. Lightly tossed with aromatic spices and olive oil, the roasted kohlrabi delivers a flavorful and healthy vegetable option perfect for weeknight dinners or meal prep.
Ingredients
Scale
Vegetables
- 4 kohlrabi bulbs
Seasoning
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for roasting the kohlrabi until crisp and golden.
- Prepare kohlrabi bulbs: Cut the greens off the kohlrabi bulbs; you can save the greens to sauté later for an additional dish.
- Peel the kohlrabi: Slice each kohlrabi bulb in half and use a vegetable peeler to carefully remove the tough outer skin.
- Cut into pieces: Chop the peeled kohlrabi into 1/2 inch-sized pieces for even roasting.
- Toss with seasoning: In a large bowl, combine the kohlrabi pieces with olive oil, kosher salt, garlic powder, onion powder, and ground black pepper, tossing well to evenly coat.
- Arrange for roasting: Spread the seasoned kohlrabi out in a single layer on a baking sheet lined with parchment paper to prevent sticking.
- Roast kohlrabi: Place the baking sheet in the oven and roast for 25 minutes, until the kohlrabi pieces are crisp on the edges and golden brown. Serve immediately for best texture and flavor.
Notes
- Save the kohlrabi greens for sautéing as a nutritious side or addition to other dishes.
- For extra crispiness, stir the kohlrabi halfway through roasting.
- Substitute avocado oil for olive oil if you prefer a higher smoke point.
- Adjust seasoning quantities to taste or add fresh herbs like thyme or rosemary for variation.
- Make sure the pieces are in a single layer on the baking sheet to allow even roasting and crisping.