Go Back
Roasted kohlrabi with parmesan, golden brown and delicious.
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
Cook Time 35 minutes
Total Time 50 minutes
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.