Simple Herb-Roasted Kohlrabi
Roasting transforms humble kohlrabi into a surprisingly sweet and tender side dish, perfect for a gentle, warm, and satisfying accompaniment to any meal.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
Prepare the kohlrabi: Wash and trim the tops and bottoms of each kohlrabi bulb. Using a sharp vegetable peeler or a paring knife, carefully remove the tough outer skin, ensuring no fibrous parts remain. Cut the peeled kohlrabi into uniform 1-inch (2.5 cm) cubes.
In a medium-sized bowl, combine the kohlrabi cubes with the extra virgin olive oil, dried thyme, kosher salt, and freshly ground black pepper. Toss thoroughly with your hands or a spoon until all the kohlrabi pieces are evenly coated.
Spread the seasoned kohlrabi in a single layer on the prepared baking sheet. Ensure there is enough space between the pieces; overcrowding will cause the kohlrabi to steam rather than roast, preventing it from getting properly caramelized and tender.
Roast for 20-25 minutes, flipping the kohlrabi halfway through the cooking time (around the 10-12 minute mark). Continue roasting until the cubes are fork-tender and have developed beautiful golden-brown edges.
Remove the baking sheet from the oven. Taste and adjust seasoning if necessary. Serve immediately as a warm and comforting side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't overcrowd the pan: For best results, ensure kohlrabi pieces are in a single layer with space between them. If necessary, use two baking sheets.
- 2Uniform cutting: Cut kohlrabi into similarly sized cubes to ensure even cooking. Irregular pieces will cook at different rates.
- 3High heat is key: Roasting at 400°F (200°C) is crucial for achieving that desirable caramelized exterior and tender interior.
- 4Check for doneness: The kohlrabi should be easily pierced with a fork and have slightly browned, crispy edges. Don't be afraid to let it get a little color!
Adapt it for your goals.
Herb Swap
Substitute dried thyme with other herbs like dried rosemary, oregano, or an Italian herb blend. Fresh herbs like chopped parsley or dill can be added after roasting.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes or a dash of smoked paprika along with the other seasonings for a subtle warmth and smoky flavor.
Garlic InfusionGarlic Infusion
Toss in 1-2 cloves of minced garlic with the kohlrabi and oil before roasting, or use 1/2 teaspoon of garlic powder for a milder garlic note.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
High in Fiber
Its high fiber content aids digestion, promotes gut health, and can help maintain stable blood sugar levels.
Low Calorie and Nutrient-Dense
As a cruciferous vegetable, kohlrabi is low in calories but packed with essential vitamins, minerals, and beneficial plant compounds.
Frequently asked questions
Look for kohlrabi bulbs that are firm, heavy for their size, and free of blemishes or soft spots. Smaller bulbs tend to be more tender and sweeter.
