| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Instructions
- Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.
Reviews
It was easy and delicious. I used cilantro instead of parsley. Will definitely make it again.
I’ve only eaten kohlrabi raw. Meh. But this was FANTASTIC! Will definitely be making this again.
I grew up eating Kohlrabi. My grandfather grew it. My mom would always, peel it, slice it, then boil and top with melted butter. I would have never thought to roast it. It’s fantastic! This is the only way I will be making it from now on. Two thumbs up from the husband. Oh, I threw in some sliced Kielbasa the last 10 minutes of roasting…complete meal. Repeat!!!!
It was in a CSA box (compliments of my neighbor who was away). I sort of knew what it was, did a Google check and I was right. I never remember eating it before, let alone cooking with it. This recipe is fantastic, we are convertees. Now I’ll look for it when I go grocery shopping.
Lovely way to enjoy this veggie! Easy to prepare, excellent replacement for roasted potatoes with a lighter flavor and taste. This recipe is a keeper!
Just delightful.
This was a very delicious recipe and easy to make.
Delicious.
This was delicious. I managed to pick up some kohlrabi at my local farmer’s market and went searching for recipes. First time roasting this vegetable. Followed recipe as written. It was quite tasty and found it to be a good option for roasted potato. The pinch of cayenne was the perfect kick. Definitely a keeper.