Roasted Kohlrabi Recipe (Simple and Easy!)

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This Roasted Kohlrabi Recipe A hearty and healthy side dish for almost any meal. Root vegetables like kohlrabi are a great option if you’re looking to swap out potatoes for a healthier option that’s lower in carbs and calories.use it soup, stew, or all on your own.

What is kohlrabi?

Kohlrabi, also known as Swedish radish or swede, is a nutrient-dense root vegetable that is a hybrid of radish and wild cabbage. It is a great source of fiber and vitamin C.

How does kohlrabi taste?

When cooked, kohlrabi has a mild sweetness and a texture very similar to potatoes. Because they’re much lower in carbs than potatoes, they’re a great low-carb potato substitute.You can cook them with this roasted kohlrabi recipe, or try making them Keto French Fries follow them!

Ingredients for Roasted Kohlrabi

This section describes how to choose the best ingredients for oven-roasted kohlrabi, the role of each ingredient in the recipe, and substitution options. See recipe card below for measurements.

• kohlrabi – Look for fresh kohlrabi that feels heavy and smooth. Smaller rutabagas will be sweeter than larger ones. I prefer peeling (instructions below), but if you want to keep it, you’ll need to briefly soak the kohlrabi in boiling water to remove the wax coating.
• olive oil – A must for BBQ! You can also sub avocado oil.
• spices – garlic powder, Sea Salt and Black Pepper.

See below for more seasoning ideas!

How to Roast Kohlrabi

This section shows how to roast kohlrabi with step-by-step photos and details about the technique. See the recipe card below for full instructions.

dice.

Peeling off the tough, waxy outer skin of kohlrabi and shredding them can seem daunting, but it’s easy with the right technique:

• Cut off the ends.
• Cut the kohlrabi in half.
• Cut into 3/4-inch thick slices and form semicircles.
• Use a paring knife to peel the skin off each piece (this works better than a peeler in this case).
• Cut each slice into strips.
• Lay the strips in the opposite direction and cut again to form cubes.

season.

In a large bowl, toss kohlrabi with olive oil, garlic powder, salt and pepper. Feel free to add other seasonings here – see ideas below.

Roasted kohlrabi.

Arrange them on a parchment-lined baking sheet, making sure they are in a single layer and that each kohlrabi cube touches the pan. Bake until fork tender and golden.

seasoning changes

Roasted kohlrabi benefits from the same seasoning as potatoes! I just kept the basic recipe with garlic powder, salt and pepper, but here are some other additions to try:

• fresh or dried herbs – such as rosemary, thyme, parsley or basil. For 1 pound of kohlrabi, use 1-2 tablespoons fresh herbs or 1-2 teaspoons dried.
• Steak Seasoning – Use 1-2 teaspoons toasted kohlrabi and halve the salt in the recipe.This seasoning would obviously work well too steak.
• Italian seasoning – Use 1-2 teaspoons.
• chili – Add 1/2 tsp.
• chili – Great for adding some heat. The amount depends on your preference, but 1/4 teaspoon is a good starting point.

You can also toss kohlrabi with other hearty vegetables like carrots, parsnips, onions, potatoes, sweet potatoes, and even apples and pears. (However, note that most of these are not low-carb.)

Storage Instructions

• Shop: Store leftover roasted kohlrabi in an airtight container in the refrigerator for 3-4 days. You can also peel and dice kohlrabi ahead of time and store in the refrigerator for 1-2 days. Uncut swede can keep for 1-4 months in a cool cellar, pantry or refrigerator.
• Reheat: Reheat in a 350°F oven for best results, or microwave if you’re in a pinch.
• freeze: Cooked kohlrabi can be frozen for 2-3 months. Store them in a zip lock bag or airtight container in the refrigerator.

Readers’ Favorite Recipes

The recipe card is below! Readers who made this also checked out these recipes:

Roasted Kohlrabi Recipe

This easy, healthy roasted kohlrabi recipe is a low-carb potato-like side dish. Made with just 3 ingredients in half an hour, it’s the perfect accompaniment to meat, chicken or fish.

Prepare: 10 minute

Cook: 25 minute

All: 35 minute

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Preheat oven to 400°F (204°C).line one pan and parchment or cooking spray.

2. In a large mixing bowl, toss the kohlrabi cubes with olive oil, garlic powder, salt, and pepper.

3. Spread evenly on the baking sheet, making sure each piece is touching the baking sheet.

4. Baked in the oven approx. 25 minutes, until the rutabaga nuggets are golden and soft.

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recipe notes

Serving Size: 3/4 cup

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 106

fat 7.2 grams

protein 1.4 capsules

total carbohydrates 10.5 grams

net carbs 7.8 grams

fiber 2.7G

sugar 5.1 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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