Description
A simple and delicious recipe for easy roasted kohlrabi that transforms this underrated vegetable into a crispy, flavorful side dish. Perfectly seasoned with garlic, onion powder, and pepper, then roasted to golden perfection for a healthy and satisfying snack or accompaniment.
Ingredients
Scale
Vegetables
- 4 kohlrabi bulbs
Seasonings and Oil
- 1 tablespoon olive oil or avocado oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit to ensure it’s ready for roasting the kohlrabi pieces.
- Prepare Kohlrabi: Cut off the greens from the kohlrabi bulbs, saving them if you wish to sauté later for an additional dish.
- Peel Kohlrabi: Cut each kohlrabi bulb in half and use a vegetable peeler to carefully remove the tough outer skin.
- Chop Kohlrabi: Cut peeled kohlrabi into 1/2 inch pieces to ensure even roasting and crispiness.
- Season Kohlrabi: Toss the kohlrabi pieces with olive or avocado oil, kosher salt, garlic powder, onion powder, and ground black pepper until well coated.
- Arrange on Baking Sheet: Spread the seasoned kohlrabi pieces in a single layer on a baking sheet lined with parchment paper to prevent sticking and promote even roasting.
- Roast: Roast the kohlrabi in the preheated oven for 25 minutes, or until the pieces are crisp and golden brown on the edges.
- Serve: Remove from the oven and serve immediately for the best texture and flavor.
Notes
- Save the kohlrabi greens and sauté them for a nutritious side or add to soups and salads.
- Ensure the kohlrabi pieces are evenly sized for consistent roasting.
- Adjust seasoning to taste; you can add paprika or chili powder for a spicy kick.
- Use avocado oil as a higher smoke point alternative to olive oil if preferred.
