Kohlrabi is such a great vegetable, and it’s so easy to cook with! Roasted Kohlrabi with Parmesan is one of my favorite recipes. It’s a simple recipe, and it pairs so nicely with so many other dishes. When you want to try something different, give this recipe a try!

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Growing up, kohlrabi was a staple in my family’s kitchen. My Oma planted it every year, and we’d enjoy it in various forms, often with a rich cream sauce. But as a chef, I’ve come to appreciate the simpler ways of preparing kohlrabi that truly let its unique flavor shine. Roasted Kohlrabi with Parmesan is one such recipe, and it holds a special place in my heart.

What is Kohlrabi?

Kohlrabi, often overlooked, is a gem of a vegetable. It’s part of the cabbage family and tastes like a cross between a turnip and a broccoli stem. Its texture and flavor are perfect for roasting; roasting caramelizes its sugars and enhances its subtle, sweet flavor. You can find green or purple kohlrabi – they taste the same.

Ingredients

How to Trim kohlrabi

Trimming kohlrabi might seem daunting, but it’s quite simple. First, remove any leaves and trim the ends. Then, using a sharp knife or a vegetable peeler, peel off the tough outer skin. Once peeled, cut the kohlrabi into evenly sized cubes for even cooking.

How to make oven roasted kohlrabi with Parmesan

1. Preheat the oven to 450°F.
2. Trim and cube the kohlrabi.
3. Toss the kohlrabi cubes with olive oil, salt, and pepper, and roast for about 30 minutes until the kohlrabi is fork-tender and browned.
4. Toss with grated Parmesan cheese and fresh parsley before serving.

Chef Jenn’s Tips

• Choose firm, medium-sized kohlrabi for the best texture and flavor.
• Don’t overcrowd the baking sheet; give each piece space to roast properly.
• The high oven temperature is key to getting a beautiful caramelization.
• You can skip the Parmesan or use a vegan Parm if you want to keep this side dish vegan or vegetarian.
• Don’t skip the parsley! It adds a fresh, herby touch to the dish.

Recommended

MAKE IT A MEAL

This roasted kohlrabi recipe pairs fabulously with a variety of main courses. Try it along with German pork loin or smoked pork rib roast. I also love it with Mediterranean Chicken with Feta. For a vegetarian option, serve it with quinoa or a bean salad. It can go with anything!

STORAGE

Roasted kohlrabi is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or on the stovetop in a skillet to maintain the texture. Freezing is not recommended as it can significantly alter the texture and flavor.