Garlic-Parmesan Roasted Kohlrabi
This Garlic-Parmesan Roasted Kohlrabi recipe transforms the humble kohlrabi into an incredibly tender, savory, and slightly sweet side dish that's perfect for any meal. Roasting brings out its natural sugars, while garlic and Parmesan add irresistible depth.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Prepare the kohlrabi: Trim off the top and bottom ends of each kohlrabi. Using a sharp vegetable peeler or knife, remove the tough outer skin. Cut the kohlrabi into uniform 1/2-inch (1.25 cm) cubes to ensure even cooking.
In a large mixing bowl, combine the cubed kohlrabi, olive oil, minced garlic, salt, and black pepper. Toss thoroughly until all the kohlrabi pieces are evenly coated.
Spread the seasoned kohlrabi in a single layer on the prepared baking sheet. Ensure there's enough space between pieces; if the sheet is overcrowded, use a second baking sheet to avoid steaming the kohlrabi instead of roasting it.
Roast for 20-25 minutes, flipping the kohlrabi halfway through, until it is tender-crisp and lightly caramelized at the edges. You should be able to easily pierce a piece with a fork.
Remove the baking sheet from the oven. Sprinkle the freshly grated Parmesan cheese evenly over the roasted kohlrabi.
Return the baking sheet to the oven and roast for an additional 5-7 minutes, or until the Parmesan cheese is melted, bubbly, and lightly golden brown.
Carefully remove from the oven. Serve immediately, garnished with fresh chopped parsley or chives if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Uniform Cubes: Cutting kohlrabi into consistent 1/2-inch cubes is crucial for even cooking. Irregular pieces will cook at different rates, leading to some being overcooked and others undercooked.
- 2Don't Overcrowd: Ensure kohlrabi is spread in a single layer on the baking sheet. Overcrowding traps steam, preventing caramelization and resulting in soggy kohlrabi. Use two baking sheets if necessary.
- 3Fresh Parmesan: Always opt for freshly grated Parmesan cheese over pre-shredded. Fresh Parmesan melts better and offers a superior, richer flavor and aroma.
- 4Peel Thoroughly: Kohlrabi has a fibrous outer layer that can be tough. Make sure to peel it thoroughly to get to the tender, edible flesh underneath.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of red pepper flakes along with the salt and pepper for a subtle heat, or a pinch of cayenne pepper for more intensity.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like thyme or rosemary. Add 1 teaspoon of fresh chopped thyme or 1/2 teaspoon of fresh chopped rosemary along with the kohlrabi and oil before roasting.
Cheesy AlternativesCheesy Alternatives
Experiment with other hard, salty cheeses like Pecorino Romano or even a sharp aged white cheddar for a different flavor profile.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of Vitamin C, an antioxidant that supports immune health and collagen production.
Good Source of Fiber
High in dietary fiber, kohlrabi aids in digestion, promotes gut health, and can help regulate blood sugar levels.
Anti-Inflammatory Properties
Garlic and kohlrabi both contain compounds with anti-inflammatory properties, contributing to overall health and potentially reducing the risk of chronic diseases.
Frequently asked questions
Look for kohlrabi bulbs that are firm, heavy for their size, and free of blemishes or soft spots. If the leaves are attached, they should be fresh and green, not wilted.
