Roasted Kohlrabi


Kohlrabi is often the overlooked winter veggie that deserves more attention (basically, the Lady Edith of the Brassica family). That’s not really selling it to you, is it? But trust me, one taste and you’ll never leave this veggie at the altar.

The combination of taste and texture is similar to broccoli stems or baby turnips. It’s also a nutritional powerhouse rich in vitamins and fiber. I find it delicious whether raw or roasted, boiled or mashed. And how can you not be charmed by the shape? Doesn’t it look like a hot air balloon?

Here is how to simply roast the bulb portion; it’s super easy and tasty. I like to reserve the hearty greens and make a batch of chips, too. Kohlrabi two-ways ensures that everyone at the table is eating some greens.

Look for it at the market right now, come mid- March you won’t see kohlrabi for another year. The past couple of weeks, I’ve been finding it at Whole Foods.

Roasted Kohlrabi


Heat oven to 375.


First, peel it’s tough exterior with a veggie peeler and remember, don’t discard the leaves!  Wash and reserve the leaves and cook like kale chips.


Cut the bulb into ¼” slices and then slice the rounds into matchsticks. Toss with a little olive oil, and spread out evenly on a cookie sheet. Give a good sprinkle of salt and pepper and roast for thirty minutes. Shake the pan occasionally to ensure even cooking.


Taste for seasoning and serve warm.


roasted kohlrabi

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