PARMESAN ROASTED KOHLRABI: OBSESSED!

I’ll never forget the first time I saw kohlrabi at the farmers market – it looked like something straight out of a Dr. Seuss book! I was hesitant to try it, but a friendly vendor convinced me to give it a shot. After experimenting with a few different preparations, I finally landed on a recipe that transformed this quirky vegetable into a total star: Irresistible Roasted Kohlrabi with Parmesan – Easy Delight! Today, I’m sharing my foolproof method for creating this simple yet elegant side dish, so you too can experience the kohlrabi magic!

The Magic of Roasted Kohlrabi with Parmesan

Okay, friends, let’s talk kohlrabi. I know, I know. It’s not exactly the most glamorous vegetable in the produce aisle. But trust me on this one. When roasted, kohlrabi transforms from a slightly intimidating bulb into a sweet, tender, and utterly delicious treat. Add a generous sprinkle of Parmesan cheese, and you’ve got a side dish that’s worthy of any special occasion (or, let’s be honest, a Tuesday night!).

This recipe for Irresistible Roasted Kohlrabi with Parmesan is incredibly easy to make, requires minimal ingredients, and is guaranteed to impress even the pickiest eaters. Seriously, even the kohlrabi skeptics will be converted!

What is Kohlrabi Anyway?

Before we dive into the recipe, let’s quickly address the elephant in the room: what is kohlrabi? Kohlrabi, also known as a German turnip, is a cruciferous vegetable related to cabbage, broccoli, and cauliflower. It has a mild, slightly sweet flavor that’s often described as a cross between a turnip and a radish. You can eat the bulb and the leaves, but for this recipe, we’re focusing on the bulb.

Why Roast Kohlrabi?

Roasting kohlrabi brings out its natural sweetness and gives it a slightly caramelized flavor. The high heat helps to break down the tough fibers, resulting in a tender, almost melt-in-your-mouth texture. Plus, roasting is just plain easy! You simply toss the kohlrabi with some olive oil, seasonings, and Parmesan cheese, and let the oven do its thing.

Irresistible Roasted Kohlrabi with Parmesan: The Recipe

Alright, let’s get cooking! Here’s what you’ll need:

Ingredients:

• 1.5 pounds kohlrabi bulbs, peeled and cut into ½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• Salt and freshly ground black pepper to taste
• ½ cup grated Parmesan cheese

Equipment:

• Large mixing bowl
• Baking sheet
• Parchment paper (optional, but recommended for easy cleanup)

Instructions:

1. Preheat your oven to 400°F (200°C). This high heat is key to achieving that beautiful caramelization.
2. Prepare the kohlrabi. Peel the kohlrabi bulbs using a vegetable peeler or a sharp knife. Then, cut them into ½-inch cubes. Try to keep the pieces relatively uniform in size so they cook evenly.
3. Toss with olive oil and seasonings. In a large mixing bowl, combine the cubed kohlrabi, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until the kohlrabi is evenly coated. The olive oil helps the seasonings adhere and promotes browning in the oven.
4. Spread on a baking sheet. Line a baking sheet with parchment paper (for easy cleanup) and spread the seasoned kohlrabi in a single layer. Avoid overcrowding the pan, as this will cause the kohlrabi to steam instead of roast. If necessary, use two baking sheets.
5. Roast for 20 minutes. Place the baking sheet in the preheated oven and roast for 20 minutes.
6. Add the Parmesan cheese. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the kohlrabi.
7. Roast for another 10-15 minutes. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the kohlrabi is tender and the Parmesan cheese is melted and golden brown. Keep a close eye on it during this final stage to prevent the cheese from burning.
8. Serve immediately. Once the kohlrabi is perfectly roasted, remove it from the oven and serve immediately. The Parmesan cheese will be at its melty, gooey best right out of the oven.

Success Tips for Perfect Roasted Kohlrabi

Here are a few of my top tips to ensure your Irresistible Roasted Kohlrabi with Parmesan turns out perfectly every time:

• Cut the kohlrabi into uniform pieces. This is crucial for even cooking. If some pieces are larger than others, they’ll take longer to cook, resulting in some pieces being overcooked while others are still undercooked.
• Don’t overcrowd the baking sheet. Overcrowding the baking sheet will cause the kohlrabi to steam instead of roast, which will result in a soggy, less flavorful dish. Make sure to spread the kohlrabi in a single layer with plenty of space between the pieces.
• Use freshly grated Parmesan cheese. Pre-shredded Parmesan cheese often contains cellulose, which can prevent it from melting properly. Freshly grated Parmesan cheese will melt beautifully and create a lovely golden-brown crust.
• Keep a close eye on the kohlrabi during the final roasting stage. The Parmesan cheese can burn easily, so be sure to keep a close eye on the kohlrabi during the last 10-15 minutes of roasting. If the cheese starts to brown too quickly, you can lower the oven temperature slightly or cover the baking sheet loosely with foil.
• Season generously. Kohlrabi has a mild flavor, so don’t be afraid to season it generously with salt, pepper, and other spices. I love using garlic powder, onion powder, and paprika, but feel free to experiment with your favorite seasonings.

Variations and Additions

The beauty of this recipe is that it’s incredibly versatile. Here are a few ideas for variations and additions to make it your own:

• Add other vegetables. Feel free to add other root vegetables to the mix, such as carrots, potatoes, or sweet potatoes. Just make sure to cut them into similar-sized pieces as the kohlrabi.
• Use different cheeses. Not a fan of Parmesan cheese? Try using Pecorino Romano, Asiago, or even a sharp cheddar.
• Add herbs. Fresh or dried herbs can add a lovely aroma and flavor to the roasted kohlrabi. Try adding rosemary, thyme, or oregano.
• Spice it up. For a little kick, add a pinch of red pepper flakes to the seasoning mixture.
• Drizzle with balsamic glaze. A drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the roasted kohlrabi perfectly.

Serving Suggestions

Irresistible Roasted Kohlrabi with Parmesan is a fantastic side dish that pairs well with a variety of main courses. Here are a few serving suggestions:

• Roasted chicken or turkey. The sweet and savory flavors of the roasted kohlrabi complement poultry beautifully.
• Grilled steak or pork chops. The tender kohlrabi provides a nice contrast to the richness of grilled meats.
• Salmon or other fish. The mild flavor of the kohlrabi won’t overpower delicate fish dishes.
• Vegetarian entrees. Serve it alongside lentil soup, roasted tofu, or a vegetable frittata for a complete and satisfying vegetarian meal.

Make-Ahead and Storage Instructions

Want to get a head start on your meal prep? Here’s how to make this Irresistible Roasted Kohlrabi with Parmesan ahead of time:

• Prep the kohlrabi in advance. You can peel and cut the kohlrabi up to a day in advance and store it in an airtight container in the refrigerator.
• Season the kohlrabi ahead of time. You can also toss the kohlrabi with olive oil and seasonings up to a few hours in advance and store it in the refrigerator.
• Roast the kohlrabi just before serving. For the best results, I recommend roasting the kohlrabi just before serving. However, if you need to roast it ahead of time, you can reheat it in the oven or microwave before serving.

Storage: Leftover roasted kohlrabi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Why I Love This Recipe

This recipe is truly one of my favorites because it transforms a humble vegetable into something truly special. The combination of sweet, tender kohlrabi, savory Parmesan cheese, and fragrant spices is simply irresistible. Plus, it’s so easy to make! It’s the perfect side dish for weeknight dinners or elegant gatherings.

I also love that this recipe is a great way to introduce people to kohlrabi. Many people are hesitant to try new vegetables, but this recipe is so delicious that it’s sure to win them over. It’s a fun and flavorful way to add more vegetables to your diet.

Final Thoughts

So, there you have it – my recipe for Irresistible Roasted Kohlrabi with Parmesan – Easy Delight!. I hope you’ll give it a try and discover the magic of this often-overlooked vegetable. I promise you won’t be disappointed!

This recipe is more than just a side dish; it’s an experience. It’s a celebration of simple ingredients, bold flavors, and the joy of cooking. So, gather your ingredients, preheat your oven, and get ready to create something truly delicious.

Happy cooking, friends! And don’t forget to share your creations with me on social media – I can’t wait to see your Irresistible Roasted Kohlrabi with Parmesan!

Lady Maria

Parmesan Roasted Kohlrabi

This recipe transforms humble kohlrabi into a delightful side dish. Roasting brings out its natural sweetness, while Parmesan cheese adds a savory, golden-brown crust. It’s easy to make and sure to impress, even kohlrabi skeptics!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds kohlrabi bulbs, peeled and cut into ½-inch cubes
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• Salt to taste
• Freshly ground black pepper to taste
• ½ cup grated Parmesan cheese

Equipment

• Vegetable peeler
• Sharp knife
• Cutting board
• Large mixing bowl
• baking sheet
• Parchment paper (optional)
• Grater (for Parmesan cheese)

Method

 

1. Preheat your oven to 400°F (200°C).
2. Peel the kohlrabi bulbs using a vegetable peeler or a sharp knife. Cut them into ½-inch cubes, ensuring they are relatively uniform in size.
3. In a large mixing bowl, combine the cubed kohlrabi, olive oil, garlic powder, onion powder, paprika, salt, and pepper. Toss until the kohlrabi is evenly coated.
4. Line a baking sheet with parchment paper (optional) and spread the seasoned kohlrabi in a single layer. Avoid overcrowding; use two baking sheets if necessary.
5. Roast for 20 minutes.
6. Remove the baking sheet from the oven and sprinkle the grated Parmesan cheese evenly over the kohlrabi.
7. Return the baking sheet to the oven and roast for another 10-15 minutes, or until the kohlrabi is tender and the Parmesan cheese is melted and golden brown. Watch closely to prevent burning.
8. Serve immediately.

Notes

For best results, use freshly grated Parmesan cheese. If the Parmesan cheese starts to brown too quickly, lower the oven temperature slightly or cover the baking sheet loosely with foil. Leftover roasted kohlrabi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For added flavor, try adding a pinch of red pepper flakes or dried herbs like rosemary or thyme to the seasoning mixture. You can also add other root vegetables like carrots or potatoes.