Roasted Kohlrabi

Easy. Simple. Healthful. And tastes good! In short, a winner recipe.

For a long time, I would only eat kohlrabi raw, almost like apples except peeled and sliced. Kohlrabi is full of flavor, moisture and most importantly for pre- and post-supper munchies, crunch.


1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (garlic is optional, to my taste)
Good vinegar

Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn’t be fully preheated) and roast for 30 – 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar (probably at the table so the kohlrabi doesn’t get squishy).

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