Simple Roasted Kohlrabi Sticks
Crispy on the outside, tender and sweet on the inside. These roasted kohlrabi sticks are a fantastic low-carb alternative to French fries. The earthy, slightly peppery flavor transforms into something wonderfully mellow and nutty in the oven. A quick weeknight side dish that even kids will enjoy.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
1.Preheat the oven to 425°F (220°C).2.Line a large baking sheet with parchment paper for easy cleanup. - prep
Peel and cut the kohlrabi into sticks.
1.Trim off the top and bottom of each kohlrabi bulb.2.Use a sharp knife or vegetable peeler to remove the thick outer skin completely.3.Slice into 1cm thick rounds, then cut each round into 1cm wide sticks.TIPKohlrabi skin is fibrous and tough — peel deeply enough to remove the pale green layer underneath. - mix
Season the kohlrabi sticks.
In a large mixing bowl, toss the kohlrabi sticks with olive oil, garlic powder, smoked paprika, salt, and black pepper. Mix well until every stick is evenly coated.
- roast · ~30 min
Arrange on the baking sheet and roast.
1.Spread the seasoned kohlrabi sticks in a single layer on the prepared baking sheet.2.Make sure the sticks are not touching or overcrowded — this ensures crispiness.3.Roast in the preheated oven for 25-30 minutes, flipping halfway through.TIPDon't crowd the pan — give each stick breathing room. Overcrowding steams them instead of roasting. - serve
Garnish and serve.
Transfer the roasted kohlrabi sticks to a serving plate. Sprinkle with grated parmesan cheese while still hot and finish with a squeeze of fresh lemon juice. Serve immediately.
TIPThe residual heat melts the parmesan slightly, helping it cling to the sticks.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Peel kohlrabi deeply to remove the fibrous outer layer for a tender texture.
- 2Cut sticks evenly (1 cm thick) to ensure uniform roasting and crispiness.
- 3Don't overcrowd the baking sheet; sticks should be in a single layer to roast, not steam.
- 4Flip the sticks halfway through roasting for even browning on all sides.
- 5Add parmesan immediately after roasting so residual heat melts it onto the sticks.
- 6These are best served fresh, but leftover sticks can be reheated in a hot oven to restore crispness.
Adapt it for your goals.
Vegan/plant-based
Omit the parmesan cheese or replace it with a sprinkle of nutritional yeast for a cheesy, umami flavor without dairy. The lemon juice still provides a bright finish.
spicySpicy
Add 1/4 teaspoon of cayenne pepper or chili flakes along with the smoked paprika for a kick of heat. This works well if you enjoy spicy fries.
herbyHerby
Toss the roasted sticks with 1 tablespoon of fresh chopped parsley or chives before serving, along with the parmesan and lemon, for a fresh herbal note.
low oilLow-oil
Reduce olive oil to 1 tablespoon and use a silicone baking mat instead of parchment; the sticks will still crisp if spread in a single layer.
Why this is on our healthy list.
Rich in Vitamin C
Kohlrabi is an excellent source of vitamin C, a powerful antioxidant that supports immune function and skin health.
High in Dietary Fiber
The kohlrabi bulbs provide a good amount of fiber, aiding digestion and promoting feelings of fullness.
Low-Carb Alternative
With far fewer carbs than potatoes, these roasted sticks are a great side for low-carb or keto-friendly meals.
Source of Potassium
Kohlrabi contains potassium, which helps maintain healthy blood pressure and muscle function.
Frequently asked questions
Yes! Kohlrabi greens are edible and can be sautéed like kale or spinach. Use them in a separate dish or as a bed for the roasted sticks.
