Name: Roasted Kohlrabi with Garlic, Lemon & Parmesan
Ingredients: 2 Lbs Kohlrabi (peeled & cut into 1-inch wedges); 1–2 Tbsp Olive oil; 1 ½ Tsp Garlic powder; 1 lemon Lemon; 1/3 cup Parmesan cheese (grated); 2 stalks Scallion (thinly sliced); 1/2 Tsp Salt; 1/4 Tsp Black pepper

Roasted Kohlrabi with Garlic, Lemon & Parmesan

Roasting makes kohlrabi tender and brings out its mild, slightly sweet flavor. Garlic, fresh lemon, and Parmesan turn it into a simple side dish and an easy way to try kohlrabi if you have never cooked it before.

Print Recipe

Ingredients

Kohlrabi, peeled & cut into 1-inch wedges 2 Lbs
Olive oil 1–2 Tbsp
Garlic powder 1 ½ Tsp
Lemon 1 lemon
Parmesan cheese, grated 1/3 cup
Scallion, thinly sliced 2 stalks
Salt 1/2 Tsp
Black pepper 1/4 Tsp

Instructions

Preheat oven to 425°F.
Trim the root ends from the kohlrabi and peel away the tough outer skin. Cut into 1-inch wedges, keeping the pieces about the same size so they cook evenly.
Place the kohlrabi on a large rimmed baking sheet. Toss with olive oil, garlic powder, salt, and black pepper, then spread into a single layer.
Roast for about 30 minutes, flipping halfway through, until the kohlrabi is tender and golden brown.
Zest the lemon, then squeeze the lemon juice over the roasted kohlrabi. Sprinkle with lemon zest, Parmesan, and scallion. Serve warm.