Kohlrabi Recipe

• Kohlrabi – Sometimes this is called a “German turnip”. But what is kohlrabi, anyway, and where do you get it? Even though it looks a bit like a root vegetable, it’s not. The kohlrabi plant is actually in the family of cruciferous veggies! I usually find it in the produce section of the grocery store or at the farmers market in the fall, winter, and early spring. Kohlrabi can be green, purple, or white, and any of these colors are fine.
• Olive Oil – Always a good choice for roasting! Avocado oil makes a good neutral substitute.
• Garlic Powder – I prefer this over fresh garlic cloves here, because it won’t burn and sticks better. If you want to add fresh minced garlic, add it in the last 5 minutes of roasting.
• Italian Seasoning – I mix my own Italian seasoning blend in just a few minutes, but store-bought is just fine. You can also use individual dried herbs, like oregano, rosemary, or thyme. If you’ve got fresh herbs on hand, use a tablespoon of fresh to replace the teaspoon of dried.
• Sea Salt & Black Pepper

How To Cut Kohlrabi

I’ve made noodles with a spiralizer (similar to zucchini noodles) or shredded it into a slaw, but for this kohlrabi recipe we’ll be making wedges to roast them:

1. Slice off the ends. Cut off the top and bottom of the kohlrabi bulb, near the stem and the opposite end.
2. Peel off the skin. Use a vegetable peeler or paring knife to remove the tough outer skin.
3. Cut into wedges. Slice the vegetable in half lengthwise, then cut each half into 6 equal 1-inch wedges. You’ll end up with 12 wedges per kohlrabi, or 24 wedges total.

1. Prep and season. Preheat your oven and line a baking sheet with parchment paper. Place the kohlrabi wedges in a bowl along with the olive oil, garlic powder, Italian seasoning, sea salt and black pepper. Toss to coat.
2. Roast until golden. Arrange the pieces on the lined baking sheet in a single layer. Bake, flipping halfway through, until the kohlrabi recipe is fork tender and golden brown. I garnish with fresh parsley for a pop of color.

Storage & Meal Prep

• Store: Keep leftovers in an airtight container in the fridge for up to 3-5 days. I toss them them in my chicken stir fry or salads. If you have extras that are raw, they cook up really nicely in my slow cooker pot roast, too.
• Meal prep: You can meal prep this kohlrabi recipe by cutting the vegetable in advance. Just store in the fridge until ready to roast. I recommend wrapping in a damp paper towel to prevent drying out.
• Reheat: I like to toss this veggie in my air fryer for a couple of minutes to reheat, but the oven at 350 degrees F also works.
• Freeze: You can freeze cooked kohlrabi for up to 3 months. If you want to freeze it raw, chop it up first and blanch the pieces in boiling water for 1-2 minutes before drying and freezing.

Serving Ideas

I like these roasted wedges as a side dish. Here are some ideas to serve with them:

• Chicken – The sweet flavors of this kohlrabi recipe pair perfectly with my lemon garlic chicken or simple baked chicken thighs. For some heat, make my harissa chicken.
• Seafood – Whip up my garlic butter shrimp, pan seared salmon, or pan-fried tilapia while you’ve got the kohlrabi in the oven.
• Beef Or Pork – Try my honey garlic pork chops, or if you want a quicker meal, air fryer pork chops or sirloin steak.
• Sauces – I love a drizzle of tahini sauce (tastes amazing with a sprinkle of pine nuts and feta), basil pesto, or chimichurri sauce as a flavorful finish to the roasted kohlrabi. You can also dunk the wedges in garlic aioli.

My Favorite Baking Sheet For This Recipe

I use this baking sheet for roasting just about everything! It’s nonstick, making cleanup a breeze, and the even heat distribution creates perfectly roasted veggies every time.