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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.

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.

Notes

Recipe adapted from & image source: https://tastyseasons.com/roasted-kohlrabi-with-garlic-lemon-and-pecorino/

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