I’ll never forget the first time I tasted kohlrabi. My neighbor, a passionate gardener, handed me a few freshly picked bulbs, and I was completely stumped. After some experimentation, I finally landed on a recipe that transformed this quirky vegetable into something truly special: Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan. The combination of the slightly sweet kohlrabi, the pungent garlic, and the salty Parmesan is simply irresistible. Today, I’m sharing all my secrets for the most amazing Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan you’ll ever make!
Why You’ll Absolutely LOVE These Crispy Roasted Kohlrabi Wedges
Okay, friend, let’s talk kohlrabi. I know, I know, it looks a little…alien. But trust me on this one. Once you try these Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan, you’ll be hooked. This isn’t just a side dish; it’s a total flavor explosion that will have everyone asking for seconds. Here’s why you’re going to be obsessed:
- Unbelievable Flavor: The subtle sweetness of kohlrabi is perfectly complemented by the savory garlic and salty Parmesan. It’s a symphony of flavors in every bite!
- Crispy Perfection: Roasting brings out the natural sugars in the kohlrabi, creating a beautifully caramelized exterior that’s irresistibly crispy.
- Surprisingly Healthy: Kohlrabi is packed with vitamins and fiber, making this a guilt-free indulgence. You can enjoy a delicious and nutritious side dish.
- Easy to Make: With just a few simple ingredients and easy steps, you can have these wedges on the table in under an hour.
- Versatile: These wedges are a perfect side dish for almost any main course, from chicken and fish to steak and vegetarian options.
Ingredients You’ll Need
The beauty of this recipe is its simplicity. You probably have most of these ingredients in your pantry already!
- Kohlrabi: Look for firm, heavy bulbs. Smaller kohlrabi tend to be more tender.
- Garlic: Fresh garlic cloves, minced. Don’t skimp on the garlic!
- Parmesan Cheese: Freshly grated Parmesan cheese is a must for the best flavor and texture.
- Olive Oil: Extra virgin olive oil is preferred.
- Salt & Pepper: To taste.
- Optional: Red pepper flakes for a little heat, dried herbs like oregano or thyme for extra flavor.
Step-by-Step Instructions for Crispy Roasted Kohlrabi Wedges
Let’s get started! Follow these easy steps, and you’ll be enjoying these delicious wedges in no time. I’m right here with you, every step of the way!
- Preheat your oven to 400°F (200°C). This high temperature is crucial for getting that crispy exterior.
- Prepare the kohlrabi. Wash the kohlrabi bulbs thoroughly. Using a sharp knife, trim off the top and bottom ends. Peel the outer layer of the kohlrabi with a vegetable peeler or knife – the outer layer can be tough.
- Cut the kohlrabi into wedges. Cut each bulb in half, then cut each half into wedges, about ½-inch thick. Aim for uniform size so they cook evenly.
- Prepare the garlic Parmesan mixture. In a large bowl, combine the minced garlic, grated Parmesan cheese, olive oil, salt, and pepper. If you’re using red pepper flakes or dried herbs, add them now. The mixture should smell wonderfully pungent and cheesy!
- Toss the kohlrabi wedges. Add the kohlrabi wedges to the bowl with the garlic Parmesan mixture. Toss well to ensure each wedge is evenly coated. Make sure every nook and cranny is covered!
- Arrange the wedges on a baking sheet. Spread the coated kohlrabi wedges in a single layer on a baking sheet. Avoid overcrowding, as this will steam the wedges instead of roasting them. If needed, use two baking sheets.
- Roast the wedges. Bake for 25-35 minutes, or until the kohlrabi is tender and golden brown, flipping halfway through. Keep an eye on them; you want them to be crispy, not burnt. The edges should be beautifully caramelized.
- Serve immediately. These Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan are best enjoyed hot and fresh from the oven. Garnish with extra Parmesan cheese or fresh herbs, if desired.
Success Tips for Perfect Crispy Roasted Kohlrabi Wedges
Want to guarantee crispy, flavorful kohlrabi wedges every single time? Here are my top tips for success:
- Don’t overcrowd the pan: This is the biggest mistake people make! Overcrowding steams the kohlrabi instead of roasting it. Use two baking sheets if necessary.
- Use fresh Parmesan cheese: Pre-shredded Parmesan often contains cellulose, which can prevent it from melting and browning properly. Freshly grated Parmesan is the way to go!
- High heat is key: The 400°F (200°C) oven temperature is essential for achieving that crispy exterior. Don’t be tempted to lower the temperature.
- Flip halfway through: Flipping the wedges ensures even browning and crispiness on all sides.
- Taste and adjust seasoning: Before roasting, taste one of the coated wedges and adjust the salt and pepper as needed. Remember, the Parmesan cheese is already salty, so be careful not to over-salt.
Variations and Add-Ins
Want to switch things up a bit? Here are a few ideas to customize your Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan:
- Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the garlic Parmesan mixture for a kick of heat.
- Herby: Experiment with different dried herbs like rosemary, thyme, or oregano. Fresh herbs like parsley or chives can be added after roasting.
- Cheesy: Use a blend of cheeses! Try adding some shredded mozzarella, provolone, or Asiago cheese to the Parmesan mixture.
- Lemon Zest: A little lemon zest adds a bright, citrusy flavor that complements the kohlrabi and Parmesan beautifully.
- Bacon: Everything is better with bacon! Crumble some cooked bacon over the wedges after roasting for a smoky, savory twist.
Serving Suggestions
These Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan are incredibly versatile and pair well with a variety of dishes. Here are a few serving suggestions:
- As a side dish: Serve them alongside grilled chicken, steak, fish, or pork. They’re also a great addition to vegetarian meals.
- As an appetizer: Serve them with a dipping sauce like ranch dressing, aioli, or a creamy herb dip.
- In a salad: Add them to a salad for a boost of flavor and texture. They’re especially delicious in a salad with grilled chicken or shrimp.
- In a bowl: Build a grain bowl with quinoa or rice, roasted vegetables, and these kohlrabi wedges.
- As a snack: Enjoy them on their own as a healthy and satisfying snack.
Other Delicious Kohlrabi Recipes to Try
Now that you’re a kohlrabi convert, why not explore some other delicious ways to enjoy this versatile vegetable? Here are a few of my favorites:
- For a lighter take on the crispy theme, you must try CRISPY, HEALTHY KOHLRABI FRIES. They’re perfect for a guilt-free snack or side.
- If you are obsessed with kohlrabi fries like me, then CRISPY KOHLRABI FRIES OBSESSION is the recipe for you!
- If you’re a fan of roasted kohlrabi, you should also try PARMESAN ROASTED KOHLRABI. It’s another simple and delicious way to enjoy this vegetable.
- For a refreshing and crunchy side dish, check out KOHLRABI SALAD. It’s perfect for summer barbecues and potlucks.
And while we’re on the topic of delicious roasted vegetables, let me suggest some other recipes that you might enjoy:
- If you love garlic and Parmesan, you’ll definitely want to try Air Fryer Baked Garlic Parmesan Potatoes. They’re crispy, flavorful, and super easy to make.
- For another flavorful roasted vegetable side dish, check out Garlic Roasted Okra. It’s a delicious and healthy way to enjoy okra.
Storing and Reheating Leftovers
If you happen to have any leftovers (though I doubt you will!), here’s how to store and reheat them:
- Storing: Store leftover Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan in an airtight container in the refrigerator for up to 3 days.
- Reheating: For the best results, reheat the wedges in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy. You can also reheat them in an air fryer for a few minutes. Microwaving is not recommended, as it will make them soggy.
Why This Recipe Works
So, what makes these Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan so darn good? It’s all about the combination of factors:
- The kohlrabi itself: Kohlrabi has a mild, slightly sweet flavor that’s incredibly versatile. It’s also a great source of vitamins and fiber.
- The high roasting temperature: This is crucial for caramelizing the sugars in the kohlrabi and creating that crispy exterior.
- The garlic Parmesan mixture: The savory garlic and salty Parmesan cheese perfectly complement the sweetness of the kohlrabi.
- The single layer arrangement: This ensures that each wedge gets maximum exposure to the heat, resulting in even browning and crispiness.
It’s the perfect balance of flavors and textures, and it’s a recipe that’s sure to become a family favorite. I hope you enjoy it as much as I do!
Now go forth and make some amazing Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan! You’ve got this!
What makes these kohlrabi wedges crispy?
The high roasting temperature of 400°F (200°C) caramelizes the natural sugars in the kohlrabi, creating a crispy exterior. Also, arranging the wedges in a single layer on the baking sheet prevents steaming and ensures even browning.
Can I use pre-shredded Parmesan cheese for this recipe?
It’s highly recommended to use freshly grated Parmesan cheese. Pre-shredded Parmesan often contains cellulose, which can prevent it from melting and browning properly.
How should I store and reheat leftover kohlrabi wedges?
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes or in an air fryer until heated through and crispy. Microwaving is not recommended.
What are some variations I can make to the kohlrabi wedges recipe?
You can add a pinch of cayenne pepper for spice, experiment with dried herbs like rosemary or thyme, use a blend of cheeses, add lemon zest for brightness, or crumble cooked bacon over the wedges for a smoky flavor.
Crispy Roasted Kohlrabi Wedges with Garlic & Parmesan
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- Wash the kohlrabi bulbs thoroughly. Trim off the top and bottom ends.
- Peel the outer layer of the kohlrabi with a vegetable peeler or knife.
- Cut each kohlrabi bulb in half, then cut each half into wedges, about ½-inch thick. Aim for uniform size.
- In a large bowl, combine the minced garlic, grated Parmesan cheese, olive oil, salt, pepper, red pepper flakes (if using), and dried herbs (if using).
- Add the kohlrabi wedges to the bowl with the garlic Parmesan mixture. Toss well to ensure each wedge is evenly coated.
- Spread the coated kohlrabi wedges in a single layer on a baking sheet. Avoid overcrowding; use two baking sheets if needed.
- Bake for 25-35 minutes, or until the kohlrabi is tender and golden brown, flipping halfway through.
- Serve immediately. Garnish with extra Parmesan cheese or fresh herbs, if desired.
