Perfectly roasted kohlrabi (or “German turnip”) with garlic, grated cheese and herbs makes for a hearty veggie side that is easy to prepare and tastes incredibly delicious!

Chunks of roasted kohlrabi on a black plate garnished with grated cheese and chives.

Remember that kohlrabi recipe I shared a while back?

Well, today I’m sharing another one!

If you’re a veggie lover, especially of cruciferous veggies, like broccoli, then this roasted kohlrabi recipe could be for you!

And with plenty of grated Grana Padano cheese and freshly minced garlic, what’s not to love?

Here in Canada, Thanksgiving is less than two weeks ago. It’s amazing how fast the time goes by!

I loves me some veggies! For any meal, especially Thanksgiving, they’re one of the first things I go for (right next to mom’s dressing, or stuffing, and gravy).

If you’re looking to mix up those Thanksgiving veggie sides, this roasted kohlrabi recipe would be a great way to do it!

Two bulbs of kohlrabi with greens on a wooden board.

Why We Love This Recipe

It’s made with some pretty simple ingredients (only seven, including optional garnish).
It requires very little prep and fuss to prepare.
Roasted kohlrabi is such a great way to mix up those veggie sides and try something new.
Of course, it’s super yummy!

How To Make Roasted Kohlrabi

Full details are in the recipe card below, but here are the basics:

After removing the stems, leaves and tough end of the kohlrabi, carefully cut in half, remove and discard the core (if necessary), peel and simply cut your kohlrabi into bite-sized chunks.

Tip: I prefer smaller kohlrabi (over larger ones). The peel is thinner (that is, less tough) and the core is tender enough to eat without having to cut out.

Toss the chunks of kohlrabi with avocado oil, salt, pepper and herbs. Spread them out onto a greased sheet pan and roast, turning once.

Uncooked chunks of kohlrabi with herbs on a sheet pan.

Once things are cooked, add in a little garlic and cheese and place back into the oven for a bit until the chunks of kohlrabi are fork-tender.

Savoury, garlicky, cheesy and utterly delicious, I tells ya!

Now it’s just a matter of transferring to a serving dish, garnishing and digging in!

Chunks of roasted kohlrabi on a sheet pan.

Can I Add Another Veggie to the Pan?

Definitely! If you want to make things even more substantial (or even sub out some of the kohlrabi), mix in some rutabaga, celery root, turnip or potato.

Tips and Variations

As mentioned, I like to use smaller kohlrabi. Their outer skin is more tender and you often don’t have to remove the centre core.
Cut your kohlrabi is roughly equal-sized chunks so they cook evenly. Cook time may vary, depending on exactly how large your chunks are. Just cook until tender (or they’re done to your liking). Some people like their veggies with more of a bite than others.
If you don’t have Herbes de Provence (simply a mixture of herbs, like thyme, tarragon, marjoram, etc), then you could use your favourite herb (or a combo of what you enjoy).
Instead of Grana Padano, try Parmesan (or simply omit the cheese if you don’t want to use it).
Want a little spice? Mix in a little ground cayenne pepper!

More Easy Veggie Sides

If you make this roasted kohlrabi recipe, be sure to leave a comment below!

Roasted Kohlrabi With Garlic and Cheese

Dawn | Girl Heart Food

Perfectly roasted kohlrabi (or "German turnip") with garlic, grated cheese and herbs makes for a hearty veggie side that is easy to prepare and tastes incredibly delicious!

Print Recipe Save Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Side Dish

Servings 6 servings

Ingredients

3 pounds kohlrabi, about 2 pounds, 4 ounces after peeling and cleaning up or roughly 8 small kohlrabi (see "Notes" below)
2.5 tablespoons avocado oil, divided
1.5 teaspoons Herbes de Provence
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 to 2 cloves garlic, minced (depending on how much garlic flavour you enjoy)
3 tablespoons grated Grana Padano cheese, plus more to taste for optional garnish
Minced fresh chives, garnish to taste (optional)

Instructions

Preheat oven to 425 degrees Fahrenheit.
Meanwhile, prepare kohlrabi. Remove/discard stems, leaves and tough end. Carefully cut kohlrabi in half, cut out and discard the core (if necessary), peel and cut into about 1.5-inch chunks.
Note: Because I used small kohlrabi, the core was not fibrous, so I left intact and simply peeled and cut the kohlrabi into bite-sized chunks.
In a bowl, toss kohlrabi with 2 tablespoons of avocado oil, Herbes de Provence, salt and black pepper.
Note: I like to toss in a bowl, but you can do directly on a greased sheet pan, if you like.
Grease a large sheet pan with the remaining ½ tablespoon of avocado oil. Place kohlrabi chunks onto the sheet pan and spread them out in a single layer.
Roast the chunks of kohlrabi for 15 minutes. Remove the sheet pan from the oven and turn over the chunks. Place the sheet pan back in the oven and continue to cook the kohlrabi for another 15 to 20 minutes or until the outside is a little golden brown and caramelized and they're fork-tender.
Note: Time may vary, depending on exactly how large your chunks are and how you like your veggies cooked.
After you've reached your desired doneness, carefully remove the sheet pan from the oven, stir in some garlic and sprinkle over the Grana Padano cheese. Place the sheet pan back into the oven and roast for 1 more minute.
Once out of the oven, transfer kohlrabi to a serving dish and garnish, if desired, with fresh chives and more grated Grana Padano cheese. Serve and enjoy!

Notes

As mentioned, I like to use smaller kohlrabi. Their outer skin is more tender and you often don’t have to remove the centre core.
Cut your kohlrabi is roughly equal-sized chunks so they cook evenly. Cook time may vary, depending on exactly how large your chunks are. Just cook until tender (or they’re done to your liking). Some people like their veggies with more of a bite than others.

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword german turnip recipe, kohlrabi recipe, roasted vegetable recipe

Tried this recipe?

If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!