This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 30 mins

Roasted Kohlrabi

Read Reviews (77)

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

Ingredients Edit and Save

Watch video tips and tricks

How to Make Roasted Red Potatoes

Simply Roasted Artichokes

How to Make Roasted Brussels Sprouts

Roasted Yam and Kale Salad

How to Make Roasted Tomato Sauce

Roasted Garlic Cauliflower

Roasted Vegetables

Roasted Asparagus with Prosciutto & Poached Egg

Roasted Okra

Types of Cooking Oil

Garlic: Fresh Vs. Powdered

Types of Salt

Original recipe makes 4 servings Change Servings

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced

salt and pepper to taste
1/3 cup grated Parmesan cheese

Check All Add to Shopping List

Directions

Preheat an oven to 450 degrees F (230 degrees C).
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.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

ADVERTISE WITH US

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.

—Renee

See full review »

Most Helpful Critical Review

Sep 17, 2012

Husband loves Kohlrabi so he liked it cooked this way.

—shellbell

See full review »

105 Ratings

See other versions of this recipe!

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!

—badgerfuzzies

See full review »

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.

—SCOOPS44

See full review »

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.

—TOOKEC

See full review »

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!

—Liajea

See full review »

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.

—Jackie

See full review »

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!

—lolastorm

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Kohlrabi with White Sauce

Kohlrabi and Egg Noodles

Honey Roasted Carrots

Roasted Delicata

Parmesan Roasted Acorn Squash

Tasty Roasted Beets

Kohlrabi and Apple Slaw

Balsamic Roasted Carrots

Becel(R) Garlic and Rosemary Roasted Root Vegetables

Roasted Garlic Zucchini and Tomatoes

ADVERTISE WITH US

Nutrition

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
239 mg
10%

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

Nutritional Information

Roasted Kohlrabi

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 114
Calories from Fat: 49

% Daily Value *
Total Fat 5.5g 8 %
Saturated Fat 1.6g 8 %
Cholesterol 6mg 2 %
Sodium 239mg 10 %
Potassium 711mg 20 %
Total Carbohydrates 12.9g 4 %
Dietary Fiber 7.2g 29 %
Protein 6g 12 %
Sugars 5.3g
Vitamin A 2 %
Vitamin C 207 %
Calcium 15 %
Iron 9 %
Thiamin 10 %
Niacin 13 %
Vitamin B6 20 %
Magnesium 15 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.