Perfectly roasted kohlrabi (or ‘German turnip’) with garlic, grated cheese and herbs makes for a low-carb side that is easy to prepare and tastes incredibly delicious!
Remember that kohlrabi recipe I shared a while back?
Well, today I’m sharing another one … roasted kohlrabi, to be exact!
If you’re a veggie lover, especially of cruciferous veggies, like broccoli, then this one 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. Crazy 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 (stuffing) and gravy. So good!
If you’re looking to mix up those Thanksgiving veggie sides, this roasted kohlrabi recipe would be a great way to do it!
Why We Love This Recipe
- It’s made with some pretty simple ingredients (only 7, including optional garnish)
- Requires very little prep and fuss to prepare
- Great way to mix up those veggie sides and try something new
- It’s a lower carb alternative to, say, potatoes
- It’s gluten free
- Of course, it’s super yummy!
How to Make Roasted Kohlrabi
After cleaning, removing stems/leaves, peeling and removing the tough root end and core (if necessary), simply cut your kohlrabi into bite-sized chunks.
Tip: I prefer smaller kohlrabi (over larger ones). The peel is thinner (i.e. less tough) and the core is tender enough to eat without having to cut out.
Tip: After prepping my chunks of kohlrabi, I like to pat dry with a clean tea towel to remove any excess moisture before roasting. That way, you’ll get lots of golden brown caramelized bits!
Toss with a little oil, salt, pepper, herbs and roast on a greased sheet pan, flipping the chunks about halfway through cooking time.
Once things are cooked, add in a little garlic and cheese and throw back into the oven for a bit.
Savoury, garlicky, cheesy and utterly delicious, I tells ya!
Now, it’s just a matter of digging in.
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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 (if you’re not going for a low-carb side).
More Tips & 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 if you want to keep this roasted kohlrabi dairy free and vegan).
Want a little spice? Mix in a little cayenne pepper powder!
More Easy Veggie Sides
Hope you love this roasted kohlrabi recipe as much as we do!
If you try this simple kohlrabi recipe, please leave a comment below. Love to hear how you enjoyed!
Roasted Kohlrabi with (garlic and cheese)
- 3 pounds kohlrabi (about 2 pounds, 4 ounces after peeling and cleaning up, roughly 8 small kohlrabi. See 'Notes' below).
- 2 tablespoons avocado oil (plus a little more to grease your sheet pan)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1.5 teaspoons Herbes de Provence
- 3 to 4 tablespoons Grana Padano or Parmesan (plus more for garnish, if you like)
- 1 to 2 cloves garlic , minced (depending on how much garlic flavour you enjoy)
- Fresh chives , minced (garnish to taste, optional)
- Preheat oven to 425 degrees Fahrenheit.
- Meanwhile, trim kohlrabi (remove leaves and discard or use for another recipe), peel (to remove tough green exterior), cut out core (if necessary) and cut into 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.
- After, pat kohlrabi chunks dry of any excess moisture with a clean tea towel or paper towel.
- In a bowl, toss kohlrabi with oil, Herbes de Provence, salt and pepper. Note: I like to toss in a bowl, but you can do directly on a greased sheet pan, if you like.
- Grease baking sheet with a little oil. Spread kohlrabi out onto a baking sheet and roast for 30 to 35 minutes, turning halfway.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, toss in some garlic and grate over cheese and roast another 1 minute.
- Once out of the oven, transfer kohlrabi to a serving dish and garnish, if desired, with fresh chives and more grated cheese. Enjoy!
- 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.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.