Garlic Parmesan Roasted Kohlrabi
Kohlrabi is a mild vegetable that makes a great potato substitute or side dish. Here it’s roasted with garlic powder, salt, pepper, parmesan, and other spices, and made similar to my favorite roasted potato recipe!
It’s easy, delicious, and a great way to introduce this veggie to your family.
Kohlrabi is an underused vegetable in the brassica family. While it is a cousin to broccoli, brussels sprouts, and cauliflower, the flavor is extremely mild.
It looks like it might be root vegetable, similar to turnips (a nickname is “German Turnip”), but in fact – it grows above ground as a bulbous stem. It’s really easy to grow your own kohlrabi in a home garden!
While you can eat it raw, we like to roast the kohlrabi that we grow, and jazz up the mild taste with a favorite blend of spices and parmesan.
Preparing Kohlrabi
Just a little preparation is required before your kohlrabi is ready to use in this recipe. You’ll need to wash, peel, and chop the kohlrabi bulbs into small cubes – don’t worry, they should be tender and easy to peel!
Smaller pieces will give you more flavor per bite. This is especially good if you’re introducing this vegetable to pickier eaters.
Homegrown veggies varies greatly in size, so it’s hard to give an exact number of kohlrabi bulbs you’ll need. Two or three baseball sized veggies should be enough.
You will need 2 cups of chopped, cubed kohlrabi in total.
Roasted Kohlrabi Recipe
Ingredients
- 2 cups peeled & cubed kohlrabi
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 tsp garlic powder
- 2-3 tbsp grated parmesan cheese
Instructions
Begin by preheating the oven to 400 F.
Pour the olive oil in a medium-sized mixing bowl. (Or, for fast cleanup, you can use a gallon sized freezer bag instead of a bowl to mix everything together.)
Add the salt, paprika, black pepper, onion powder, and garlic powder to the oil, and mix thoroughly until spices are distributed throughout.
Add the prepared kohlrabi to the bowl (or bag), and toss, stir, or shake to completely coat. You want as much of the seasoning on those cubes as possible!
Once coated, pour seasoned kohlrabi into a greased 8 x 8 glass pan. Spread the pieces out in an even layer, and place the pan in the fully preheated oven.
After roasting for 25 minutes, temporarily remove the pan from oven.
Sprinkle the grated parmesan cheese all over the top of the kohlrabi, and stir briefly to distribute.
If you only have the powdered kind of parmesan that comes in a shaker bottle, that will work too, just use the lower amount (about 2 tablespoons).
Put back in the oven to cook for another 10-15 minutes, or until fork-tender.
Serve immediately.
Leftovers could be stored in the fridge for a couple of days and reheated, but cooked kohlrabi is really best served fresh!
This pairs well with our easy oven baked Garlic Butter Shiitake Mushrooms recipe.
These two side dishes both use the same oven temperature (400 degrees F), making meal time extra simple. Throw a few chicken breasts on the grill, add some fresh-from-the-garden (or farmer’s market) sliced cucumbers and tomatoes and you’ve got dinner covered.
While the kohlrabi starts roasting (35 to 40 minute total bake time), you can chop and assemble the mushroom dish (total bake time 22 to 24 minutes) and pop it in the oven beside the roasted kohlrabi.
They will both finish about the same time – just in time for dinner!
Garlic Parmesan Roasted Kohlrabi
Ingredients
- 2 cups peeled & cubed kohlrabi
- 1/4 cup olive oil
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 2 tsp garlic powder
- 2 to 3 tbsp grated parmesan cheese
Instructions
- Preheat oven to 400 degrees F.
- Spray an 8×8 glass baking pan with baking spray.
- Pour the olive oil into a medium sized bowl.
- Add the salt, paprika, black pepper, onion powder, and garlic powder to the oil in the bowl and mix well.
- Add the chopped kohlrabi cubes to the seasoned oil and mix well until all of the pieces are evenly coated.
- Bake for 25 minutes, then temporarily remove from the oven.
- Sprinkle the parmesan cheese over the kohlrabi and gently stir.
- Return the pan to the oven and roast for another 10 to 15 minutes, or until the kohlrabi bites are fork tender.
- Serve immediately.
- Leftovers can be refrigerated for a day or two, but this dish is best served fresh. Freezing not recommended.
