Simple Herb-Roasted Kohlrabi

Name: Simple Herb-Roasted Kohlrabi
Prep time: 10 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 600 g kohlrabi (about 2-3 medium bulbs, peeled and cut into 1-inch wedges); 2 tbsp olive oil; 3 pcs garlic (cloves, minced); 1 tsp dried oregano; 0.5 tsp dried thyme; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp lemon juice (freshly squeezed, for finishing); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Crispy on the outside, tender on the inside, these herb-roasted kohlrabi wedges are a delicious way to enjoy this underrated vegetable. Tossed with olive oil, garlic, and a simple blend of dried herbs, they caramelize beautifully in the oven. A perfect side dish that's ready in under 40 minutes.

PREP

10m

COOK

SERVES

1 CUP

109 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gkohlrabi · about 2-3 medium bulbs, peeled and cut into 1-inch wedges2 tbspolive oil3 pcsgarlic · cloves, minced1 tspdried oregano½ tspdried thyme½ tspsalt1 pinchblack pepper1 tbsplemon juice · freshly squeezed, for finishing2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

109

CALORIES · 1 CUP

Protein3g · 11%

Carbs11g · 40%

Fat7g · 58%

Fiber6g

Sugar4g

Saturated fat1g

Cholesterol0mg

Sodium322mg

Potassium548mg

Phosphorus74mg

How we calculate →

METHOD · 4 STEPS

prep
Preheat the oven and prep the kohlrabi.
1.Preheat the oven to 425°F (220°C).
2.Peel the kohlrabi bulbs with a vegetable peeler, removing the tough outer layer.
3.Cut the peeled kohlrabi into 1-inch wedges or sticks of similar size.
mix
Season the kohlrabi.
1.In a large mixing bowl, combine the kohlrabi wedges, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper.
2.Toss well until every wedge is evenly coated in the oil and herb mixture.
roast · ~25 min
Roast until golden and tender.
1.Spread the seasoned kohlrabi in a single layer on the lined baking sheet.
2.Roast for 20-25 minutes, flipping halfway through, until the edges are golden brown and the centers are fork-tender.
TIPAvoid crowding the pan, or the kohlrabi will steam instead of roast. Use two pans if needed.
garnish
Finish and serve.
Transfer the roasted kohlrabi to a serving dish. Squeeze fresh lemon juice over the top and scatter with chopped parsley. Serve immediately.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut kohlrabi wedges uniformly so they roast evenly and all finish at the same time.
2
Peel kohlrabi deeply to remove all fibrous outer skin for a tender texture.
3
Spread wedges in a single layer with space between pieces for the best caramelization.
4
Flipping halfway through ensures both sides get crispy and golden brown.
5
Roasted kohlrabi can be reheated in a hot oven or air fryer to restore crispness.
6
Leftovers keep well in the fridge for up to 3 days; reheat before serving.

RECIPE VARIATIONS