Easy Roasted Kohlrabi
This roasted kohlrabi recipe turns a humble vegetable into a deliciously crispy and tender side dish. Lightly seasoned with garlic, olive oil, salt, and pepper, it’s easy to prepare and full of fiber, vitamins, and plant-based goodness. Ready in under 30 minutes, it’s the perfect healthy addition to any meal.
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.
