Roasted Kohlrabi Recipe -
Roasted Kohlrabi Recipe
  • READY IN 30 mins

Roasted Kohlrabi

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 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.

Most Helpful Critical Review
Sep 17, 2012

Husband loves Kohlrabi so he liked it cooked this way.

Feb 02, 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!

Nov 04, 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.

Sep 08, 2009

This is delicous - a great way to enjoy kohlrabi. I sliced the kohlrabi as thin as possible before tossing it with the other ingredients. It turned out tender and crispy, and the garlic and Parmesan cheese added wonderful flavor. This is a keeper recipe for me.

Jun 23, 2010

Fabulous! This was our first kohlrabi, in our CSA box. I sliced thinner than 1/4", and used a few minced garlic scapes instead of cloves (also in the CSA box). After tossing, I spread on the baking sheet and did a light shake of garlic powder over all. This was a hit all around, including the 9 year old who wants it again for dinner tomorrow!

Aug 24, 2010

I followed this recipe but forgot to put on the parmesan cheese and it was still absolutely delicious! I cannot wait to make it again with the cheese. I flipped them half way through so both sides would get nice and crispy. Note: I made half with the peel and half without because I got lazy part way through. I would recommend taking the time to take off the peel as the recipe says because the peel gets VERY firm.

Sep 08, 2009

I picked up a kohlrabi at the farmer's market yesterday, just for kicks because I'd never tried one. Wow. Thanks to this recipe, I'm permanently hooked. Crispy, cheesy, fantastic--and my husband likes it too!


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  • Calories
  • 114 kcal
  • 6%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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