When roasting kohlrabi look for bulbs that are slightly smaller in size, as they tend to be sweeter and more tender than the bigger varieties. When cutting into wedges, take care to slice into evenly sized pieces, so they cook at similar rates in the oven and make sure you spread the kohlrabi across a single layer on the baking sheet. If you crowd the sheet and pile the kohlrabi wedges on top of each other, they’ll steam instead of roast and you won’t achieve a tasty caramelization.
It’s key to coat the kohlrabi before roasting to help browning in the oven. In the recipe above we’ve suggested using a combination of olive oil, garlic, salt, and black pepper, but some chefs will also use avocado oil, or even melted butter, for this step too.
If you have any leftover kohlrabi after making this dish, try using it in a tasty persimmon and kohlrabi salad for a refined lunch. And you can find out more about other edible roots to cook with in our detailed guide, if you’re keen to explore similar ingredients to kohlrabi.
Seasoning and Flavor Combinations
In this recipe we’ve shared a simple seasoning option, using mainly garlic, salt, and black pepper, but you can vary the ingredients as desired. Other recipes feature herbs in the olive oil mixture, such as thyme, rosemary, or sage. Or, bring a touch of heat with smoked paprika and ground cumin, to add a warming and spicy dimension to this side dish.
For added flavor combinations, roasted kohlrabi and carrots pair well together and cook at similar rates in the oven. Simply peel and chop the carrots, and add to the baking sheet with the kohlrabi for roasting. Sweet potatoes also match perfectly with the flavors of kohlrabi and can be added to the recipe using the same method as carrots.
How to Serve and Reheat
Roasted kohlrabi is delicious when enjoyed with roasted classic dishes, such as chicken, pork, or beef. It can be mixed in with other roasted vegetables or served simply as it is warm from the oven. Or try adding it to grain bowls and salads for a complex, earthy flavor. You can also serve it with a sprinkling of roasted nuts, such as toasted hazelnuts, for added crunch and flavor.
To reheat any leftover roasted kohlrabi, preheat the oven to 400°F. Spread the wedges out on a single baking sheet in one layer, and refresh with a drizzle of olive oil. Heat for 10 minutes in the oven and ensure the kohlrabi pieces are fully warmed through and crispy before serving.
