Make delicious, perfectly tender roasted kohlrabi with this simple recipe! It’s a versatile side dish that can be paired with any main entree.
I haven’t met a roasted veggie that I don’t like. Roasted broccoli, roasted sweet potato, roasted cauliflower… I’ll take them all please! My latest veggie obsession has been roasted kohlrabi.
If you haven’t tried kohlrabi before, it’s a unique and delicious vegetable that has a similar texture to a broccoli stem and a flavor that’s a cross between a turnip and a mild radish. When roasted, kohlrabi becomes tender on the inside and slightly crispy on the outside, making it the perfect side dish to serve alongside your favorite protein.
I love serving this veggie as a side to my cilantro lime chicken burgers, marinated chicken or air fryer salmon for dinner, but it’s also the perfect addition to salads and bowls like this grilled chicken salad or vegan power bowl.
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Why You’ll Love This Recipe
- Unique Flavor – Kohlrabi has a distinct taste that’s slightly sweet and peppery, adding an exciting twist to your usual roasted veggies.
- Easy to Make – With just a handful of ingredients and minimal prep, you can have a delicious and healthy side dish ready in no time.
- Nutritious – Kohlrabi is a great source of vitamin C, fiber and antioxidants, making it a nutritious addition to any meal.
- Versatile – Roasted kohlrabi is the perfect addition to salads and bowls like this chicken protein bowl, but it also pairs well with just about any main dish, from grilled chicken and turkey burgers to pesto salmon and baked tofu.
Ingredients Needed
- kohlrabi – you’ll need three kohlrabi bulbs, peeled and chopped into ½ inch chunks. Kohlrabi has a crisp texture and mild, slightly sweet flavor that roasts beautifully.
- olive or avocado oil – either oil works great for roasting, adding a rich flavor and helping to crisp up the kohlrabi.
- seasonings – you’ll need onion powder, garlic powder, sea salt and paprika for this recipe.
Recipe Substitutions
- Kohlrabi: If you can’t find kohlrabi, try using other root vegetables like turnips, parsnips or rutabaga. These offer a similar texture and sweetness when roasted. Or you could just make my roasted root vegetables recipes instead.
- Use different seasonings: Feel free to play around with the seasonings. Add herbs like thyme or rosemary for an earthy flavor, or spice it up with a pinch of cayenne pepper or smoked paprika in replace of regular paprika.
How to Make Roasted Kohlrabi
Step 1: In a bowl, toss the kohlrabi chunks with oil and seasonings until coated.
Step 2: Spread the kohlrabi onto a baking sheet and bake for 20 minutes, toss and then bake for another 20 minutes until golden brown.
Brittany’s Tip!
- Peel kohlrabi: Use a sharp vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi. This makes it much easier to chop and helps it cook evenly.
- Don’t overcrowd the pan: Make sure to leave space in between the kohlrabi otherwise they could steam instead of roast, which could result in soft kohlrabi.
- Cut into the same size: Try to cut your kohlrabi chunks into similar size pieces to ensure even roasting.
What to Serve with Roasted Kohlrabi
This is the perfect side dish to serve with a protein of your choice. It’s also a nice addition to salads and bowls. Here are some ideas:
How to Store Leftovers
In the fridge: Let the roasted kohlrabi cool, then transfer to an airtight container and store in the fridge for 3-4 days.
Reheating: When ready to enjoy the leftovers, you can reheat in the oven or on the stovetop. Simply place them in a preheated oven at 350°F for about 10 minutes or warm them in a skillet over medium heat until heated through.
Frequently Asked Questions
Kohlrabi, also known as German turnip, is a unique vegetable that tastes like a cross between a broccoli stem and a mild radish. It has a slightly sweet and peppery flavor, it’s really a great addition to your roasted veggie lineup.
The kohlrabi is ready when it’s golden brown and fork-tender. Toss it halfway through the cooking time to make sure it’s cooked all the way and you get those crispy edges.
Use a sharp vegetable peeler or a paring knife to remove the tough outer layer of the kohlrabi. Just a note that the outer skin is tough and bumpy, so be mindful while peeling.
More Vegetables Dishes to Try
Be sure to check out the full collection of side dish recipes here on EBF.
