Roasted kohlrabi is a crisp, flavorful, and nutrient-rich side dish that transforms this underrated vegetable into a golden, tender bite.
Naturally low in carbs, high in fiber, and packed with vitamin C and potassium, it’s a wholesome option for everyday meals.
With a hint of garlic and a touch of olive oil, this recipe offers plant-based goodness, heart-healthy fats, and a quick cooking time—perfect for weeknights or meal prep.
Easy Roasted Kohlrabi
Equipment
- 1 Cutting board
- 1 Sharp Knife
- 1 Vegetable peeler
- 1 large mixing bowl
- 1 tablespoon (for measuring oil)
- 1 teaspoon (for measuring spices)
- 1 Baking Sheet
- Parchment paper (optional, for easy cleanup)
- Oven
Ingredients
- 4 medium kohlrabi bulbs
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
Instructions
- Preheat the Oven for Even Cooking: Begin by setting your oven to 425°F (220°C). Preheating ensures the kohlrabi slices roast evenly and develop that irresistible golden-brown crispness on the outside while staying tender inside. Give your oven enough time to fully reach the desired temperature before placing the vegetables inside.
- Prepare a Clean Workspace: Clear your counter and place a cutting board on a stable surface. Have your knife, peeler, and mixing bowl ready. This not only speeds up the cooking process but also ensures safety and efficiency while handling the kohlrabi bulbs.
- Trim and Remove the Tops: Take each kohlrabi bulb and slice off the leafy tops using a sharp knife. Do not discard the leaves—they are edible and can be saved for salads, stir-fries, or sautés. Removing the tops makes peeling and cutting the bulbs much easier.
- Quarter and Peel the Bulbs: Cut each kohlrabi bulb into quarters. The outer layer is fibrous and tough, so use a vegetable peeler or knife to carefully remove it. Ensure you peel away all the thick skin until only the tender, pale interior is visible. This guarantees the roasted kohlrabi will be soft and enjoyable to eat.
- Slice into Uniform Pieces: Once peeled, cut the kohlrabi into ½-inch (1.25 cm) thick slices or chunks. Keeping the pieces uniform in size is essential—this ensures they roast evenly without some pieces burning while others remain undercooked. For a slightly firmer bite, you may cut the slices a little thicker.
- Season with Oil and Spices: Place the sliced kohlrabi into a large mixing bowl. Drizzle in 1 tablespoon of olive oil and sprinkle over garlic powder, salt, and freshly ground black pepper. Use a spoon or your hands to toss the pieces until every surface is lightly coated. The oil helps the kohlrabi crisp up, while the seasoning enhances its natural sweetness.
- Arrange on a Baking Sheet: Line a baking sheet with parchment paper (optional, but it makes cleanup easier). Spread the seasoned kohlrabi pieces in a single, even layer. Avoid overcrowding; leaving space between each piece allows the hot air to circulate, which is the key to achieving a roasted, caramelized exterior.
- Roast to Golden Perfection: Place the tray in the preheated oven and roast for 22–24 minutes. Halfway through the cooking time (around 12 minutes), use a spatula to gently flip the slices. This step ensures both sides cook evenly, developing a golden-brown crust with a tender, slightly crisp bite inside.
- Check for Doneness: At the 22-minute mark, test a piece by piercing it with a fork. It should slide in easily with just a slight firmness, similar to roasted potatoes. If you prefer a softer texture, roast for 2–3 minutes longer. For extra crispness, you can broil the kohlrabi for the last 1–2 minutes, watching carefully to prevent burning.
- Serve and Enjoy Immediately: Remove the baking sheet from the oven and allow the kohlrabi to cool slightly before serving. The roasted kohlrabi is best enjoyed warm when the edges are still crisp and aromatic. Serve as a healthy side dish, appetizer, or even a snack paired with your favorite dipping sauce.
Notes
- Slice the kohlrabi evenly for consistent roasting and to avoid undercooked or burnt edges.
- Peel thoroughly, as the outer skin is tough and fibrous.
- Adjust thickness to your preference—thicker slices stay firmer, while thinner slices become crispier.
- Toss well with oil to prevent dryness and encourage caramelization.
- Roast on a single layer without overcrowding for the best texture.
- Flip halfway through roasting to achieve even browning on both sides.
- For extra flavor, sprinkle fresh herbs like parsley or dill just before serving.
- Save the leafy greens—they can be sautéed, tossed into salads, or added to soups.
- Best served warm, but can also be enjoyed at room temperature.
- A light squeeze of lemon juice at the end can brighten the flavor.
Chef’s Secrets for Perfect Kohlrabi
The key to irresistible roasted kohlrabi lies in peeling it well and cutting it into uniform pieces.
Since the outer layer is fibrous, taking a little extra time to remove it ensures your dish has a tender bite.
Using a hot oven is another secret—roasting at 425°F gives the slices just the right amount of caramelization without drying them out.
Don’t be shy with seasoning; garlic powder, salt, and pepper bring out kohlrabi’s natural sweetness, but you can also experiment with smoked paprika or cumin for a deeper flavor.
Finally, always spread the pieces in a single layer.
Overcrowding the baking sheet traps steam and leaves you with limp, soggy vegetables instead of golden, crisp edges.
Serving Suggestions and Pairing Ideas
Roasted kohlrabi is incredibly versatile and can be paired with just about any main dish.
It makes a great low-carb substitute for potatoes, so try serving it alongside roasted chicken, grilled fish, or a hearty steak.
For a vegetarian spread, pair it with lentils, quinoa, or a chickpea salad for a complete meal.
Its mild sweetness also complements creamy sauces like tzatziki, hummus, or a simple garlic aioli.
If you want a fresh finish, sprinkle chopped herbs or a squeeze of lemon juice over the roasted kohlrabi right before serving.
You can even toss the roasted slices into warm grain bowls or pasta dishes for an extra boost of flavor and nutrition.
Storage Tips for Freshness and Flavor
Leftovers should be cooled completely before storing to prevent condensation, which can make them soggy.
Place the roasted kohlrabi in an airtight container and refrigerate for up to 4 days.
To reheat, spread the pieces on a baking sheet and warm them in the oven at 375°F for 8–10 minutes to bring back their crispness.
Avoid microwaving if possible, as it tends to make the texture soft and less appealing.
For longer storage, you can freeze roasted kohlrabi, though the texture may become slightly mushy once thawed.
If freezing, spread the cooled slices on a tray to freeze individually, then transfer them to a freezer-safe bag.
Use them in soups, stews, or blended vegetable purees after thawing.
Frequently Asked Questions
1. Can I eat kohlrabi raw instead of roasting it?
Yes, kohlrabi can be eaten raw and has a crisp, slightly sweet flavor similar to a mild radish or broccoli stem.
Simply peel and slice it into sticks for snacking, or grate it into salads and slaws.
2. How do I know if my kohlrabi is fresh?
Fresh kohlrabi should feel firm and heavy for its size with smooth, unblemished skin.
If it feels soft, spongy, or has wrinkled spots, it may be past its prime. The leaves, if attached, should be vibrant and green.
3. Can I season kohlrabi with different spices?
Absolutely! While garlic, salt, and pepper are classic, you can experiment with chili flakes, curry powder, smoked paprika, or Italian herbs.
A light sprinkle of Parmesan cheese in the last 5 minutes of roasting also adds a delicious savory touch.
4. Is roasted kohlrabi a good option for meal prep?
Yes, roasted kohlrabi holds up well in the fridge for several days, making it a great meal-prep side dish.
Store it separately and reheat in the oven when needed. It’s also delicious added cold to salads or grain bowls.
5. What other vegetables pair well with roasted kohlrabi?
Kohlrabi roasts beautifully with root vegetables like carrots, parsnips, and potatoes.
It also complements cruciferous veggies such as cauliflower and Brussels sprouts.
Mixing them together not only looks colorful but also creates a variety of flavors and textures on the plate.
