Garlic-Parmesan Roasted Kohlrabi
Crisp, golden kohlrabi wedges roasted until tender and caramelized, then tossed with nutty parmesan and fragrant garlic. This simple side dish transforms the humble kohlrabi into something that even picky eaters will ask for again.
For 4 servings
- prep
Preheat the oven and prep the kohlrabi.
1.Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.2.Peel the kohlrabi with a sharp knife, removing the fibrous outer layer.3.Cut each kohlrabi into 1-inch thick wedges or cubes.TIPChoose kohlrabi that feel heavy for their size — they'll be juicier and sweeter when roasted. - mix
Toss kohlrabi with oil and seasonings.
1.In a large bowl, combine kohlrabi wedges, olive oil, minced garlic, salt, and pepper.2.Toss well until every piece is evenly coated. - roast · ~35 min
Roast the kohlrabi until golden and tender.
1.Spread kohlrabi in a single layer on the prepared baking sheet, cut side down.2.Roast for 20 minutes, then flip the wedges.3.Continue roasting 10-15 minutes more until edges are caramelized and a fork slides in easily.TIPDon't crowd the pan — give each wedge space or they'll steam instead of roast. - mix
Toss with parmesan and serve.
1.Transfer hot kohlrabi to a serving bowl.2.Immediately toss with freshly grated parmesan so it melts slightly from the heat.3.Scatter chopped parsley on top and serve warm.TIPGrate the parmesan fresh — pre-shredded cheese won't melt into the hot kohlrabi the same way.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel kohlrabi thoroughly with a sharp knife to remove the tough, fibrous outer layer.
- 2Cut wedges uniformly (about 1-inch thick) so they roast evenly and caramelize together.
- 3Arrange wedges cut-side down on the baking sheet for maximum browning and crisp edges.
- 4Don't overcrowd the pan — leave space between wedges to prevent steaming and ensure roasting.
- 5Flip the wedges halfway through roasting to promote even browning on all sides.
- 6Toss the hot roasted kohlrabi with freshly grated parmesan immediately so the cheese melts and clings.
- 7Leftover roasted kohlrabi can be reheated in a 400°F oven for 5 minutes to restore crispness.
Adapt it for your goals.
Herb-infused
Add 1 teaspoon dried thyme or rosemary with the garlic in step 2 for an earthy, aromatic twist that complements the parmesan.
spicySpicy
Toss the roasted kohlrabi with 1/2 teaspoon red pepper flakes along with the parmesan for a gentle heat that cuts through the richness.
veganVegan
Replace the parmesan with 2 tablespoons nutritional yeast and 1 tablespoon toasted pine nuts for a dairy-free umami boost.
lemon garlicLemon-garlic
Finish with a squeeze of fresh lemon juice and 1 teaspoon lemon zest after tossing with parmesan for a bright, fresh counterpoint.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi provides a generous amount of vitamin C, a key antioxidant that supports immune function and collagen production.
High in Dietary Fiber
Each serving of kohlrabi delivers a good dose of fiber, which aids digestion and promotes a feeling of fullness.
Low in Calories
This vegetable-based dish is naturally low in calories, making it a light yet satisfying side option.
Good Source of Potassium
Kohlrabi contains potassium, a mineral essential for maintaining healthy blood pressure and muscle function.
Frequently asked questions
Yes, aged Pecorino Romano or Grana Padano work well with similar nutty, salty flavors, but avoid pre-shredded cheeses as they won't melt properly.
