Easy Roasted Kohlrabi

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This simple roasted kohlrabi recipe is easy to make and a great way to make the most delicious, crispy kohlrabi.

Kohlrabi, also called German turnip, is in the same family as cabbage and Brussels sprouts family - it has a similar flavor to turnips, radishes, and cauliflower. You can eat it raw, but I think roasting it brings out the best flavor! This will be your new favorite way of preparing it.

Serve this baked kohlrabi as a side dish on its own or add it to a salad or grain bowl.

Why You'll Love Kohlrabi

Kohlrabi is a unique vegetable with a complex flavor. You can eat the whole vegetable as well! The bulb (which we use in this recipe), the stems, and leaves are all edible. You can eat raw kohlrabi - it's crunchy and tasty when cut into thick slices and served with a dip or on a crudites board.

If this is your first time trying kohlrabi, I think you'll be pleasantly surprised by the rich flavor.

This funny-looking vegetable is not always available in the grocery store - you may have more luck picking it up at a farmers market or getting it in a CSA box. I used purple kohlrabi, but it comes in green and white varieties as well.

It may look like a root vegetable, but it grows above ground and has a taste similar to other brassica vegetables, even though it has a potato-like consistency.

Jump to:

• Why You'll Love Kohlrabi
• Ingredients
• Instructions
• More Great Roasted Veggie Recipes
• Substitutions & Variations
• Storage
• Tips for Making this Recipe
• Easy Roasted Kohlrabi

Ingredients

Here's what you'll need to make this easy recipe!

• Kohlrabi bulbs (save the stems and leaves for sautéed kohlrabi greens)
• Olive oil or avocado oil
• Kosher salt
• Garlic powder
• Onion powder 
• Ground black pepper

See the recipe card for quantities.

Instructions

Preheat the oven to 425 degrees F. Cut the greens off the kohlrabi (save them and sauté them).   

Cut the kohlrabi bulb in half and use a vegetable peel to remove the outer skin. 

Cut the kohlrabi into ½ inch pieces.

Toss the kohlrabi slices with olive oil, salt, garlic powder, onion powder, and pepper in a large bowl. Lay kohlrabi in a single layer on a parchment-lined baking sheet.

Roast in the preheated oven for 25 minutes until crisp and golden. Serve immediately.

More Great Roasted Veggie Recipes

I love roasting vegetables - not only is it a largely hands-off process, you get such great flavor out of roasted veggies and a lovely crisp texture.

• Roasted Patty Pan Squash with Parmesan - a fantastic summer squash side dish.
• Roasted Golden Beets - gorgeous, earthy roasted beets.
• Roasted Artichoke Hearts - a fantastic snack or addition to a salad.
• Roasted Parmesan Green Beans - the best way to enjoy green beans.

Substitutions & Variations

Here are a few ideas for extra flavors you can add to this recipe.

• Parmesan Cheese - toss some shredded parmesan with the kohlrabi right after removing it from the oven.
• Fresh Herbs - top the cooked kohlrabi with some chopped fresh parsley, dill, basil, or oregano.
• Chili Oil - if you like a little heat, serve the kohlrabi with a drizzle of chili oil or hot sauce.
• Lemon Juice - squeeze some fresh lemon juice on the kohlrabi right after it comes out of the oven.

Storage

Roasted kohlrabi will keep in the refrigerator for up to 4 days in an airtight container.

Tips for Making this Recipe

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Cooking Tips - If the kohlrabi is not crisp after 25 minutes in the oven, it may need 3 to 5 more minutes. Keep an eye on it so that it doesn't burn.

Recommended Tools - I highly recommend using a rimmed baking sheet and lining it with aluminum foil or parchment paper. It keeps the kohlrabi from sticking to the pan and makes cleaning up easier.

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