Roasted Kohlrabi Recipe

Kohlrabi: The main vegetable in this recipe, peeled and cut into wedges for roasting.

Olive oil: Helps the kohlrabi roast nicely and adds a rich flavor.

Salt: Brings out the natural taste of the kohlrabi.

Freshly ground black pepper: Adds a little bit of spice and depth to the dish.

One of the key steps in this Roasted Kohlrabi Recipe is tossing the kohlrabi wedges with olive oil, salt, and pepper. Here’s how to do it so everything gets coated just right:

1. Put your peeled and cut kohlrabi wedges in a big bowl or right on the baking sheet.
2. Drizzle the olive oil over the pieces. Don’t pour it all in one spot—try to spread it out a bit.
3. Sprinkle the salt and black pepper evenly over the wedges.
4. Use your hands or a big spoon to gently toss everything together. Lift the wedges from the bottom and turn them over so the oil and seasoning cover every side.

Doing this helps the kohlrabi roast evenly and get that nice golden brown color. The oil keeps the wedges from drying out, and the seasoning sticks better when everything is coated well. If you skip this step or don’t mix well, some pieces might be bland or dry while others get too salty or oily.

When I first made this, I didn’t toss the wedges enough and ended up with some pieces that were barely seasoned. After that, I started using my hands to mix because it’s easier to feel if every wedge is covered. Plus, it’s kind of fun to get a little messy! Also, if you’re in a hurry, you can toss everything right on the baking sheet instead of using a bowl—just be gentle so the wedges don’t slide off.

Getting this step right makes the whole roasting process smoother and tastier, and you’ll love how those wedges turn out crispy on the outside and soft inside.

• kohlrabi - Substitute with turnips: Turnips have a similar texture and mild flavor when roasted, making them a great alternative to kohlrabi.

• kohlrabi - Substitute with celery root (celeriac): Celery root has a slightly nutty flavor and a similar texture, providing a comparable taste experience to kohlrabi.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in roasting.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and can withstand high temperatures, making it a good alternative to olive oil.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor to regular salt.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture but can be used in the same amount to season dishes like salt.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile, making it a good substitute for freshly ground black pepper.

• freshly ground black pepper - Substitute with cayenne pepper: Use sparingly, as cayenne pepper is spicier, but it can add a similar depth of flavor to freshly ground black pepper.

• Allow the roasted kohlrabi to cool completely at room temperature before storing. This prevents condensation, which can make the kohlrabi soggy.

• Transfer the cooled kohlrabi into an airtight container. For best results, use a container that fits the wedges snugly to minimize air exposure.

• Store the container in the refrigerator for up to 4 days. The kohlrabi will retain its flavor and texture during this period.

• To reheat, preheat your oven to 350°f (175°c). Spread the kohlrabi on a baking sheet and heat for about 10 minutes, or until warmed through. This will help restore some of the original crispness.

• For freezing, place the cooled kohlrabi wedges on a baking sheet in a single layer. Freeze until solid, about 1-2 hours. This prevents them from sticking together.

• Once frozen, transfer the kohlrabi wedges to a freezer-safe bag or container. Label with the date and use within 3 months for optimal taste.

• To reheat from frozen, preheat your oven to 375°f (190°c). Place the kohlrabi on a baking sheet and bake for 15-20 minutes, or until heated through and crispy.

• Preheat your oven to 350°F (175°C). Spread the roasted kohlrabi on a baking sheet in a single layer. Cover with aluminum foil to prevent drying out and bake for about 10-15 minutes, or until heated through. This method helps retain the kohlrabi's delightful texture and flavor.

• Use a skillet over medium heat. Add a splash of olive oil to the pan and toss in the kohlrabi. Stir occasionally for about 5-7 minutes until warmed through. This method can add a slightly crispy edge to the kohlrabi.

• For a quick fix, use the microwave. Place the kohlrabi in a microwave-safe dish and cover with a damp paper towel. Heat on medium power for about 1-2 minutes, checking halfway through. This method is convenient but may slightly soften the texture.

• If you have an air fryer, preheat it to 350°F (175°C). Arrange the kohlrabi in a single layer in the basket and heat for about 3-5 minutes. This method can help restore some of the original crispiness.

• Oven: Used to roast the kohlrabi at a high temperature, ensuring it becomes tender and golden brown.

• Peeler: Essential for removing the tough outer skin of the kohlrabi before cutting it into wedges.

• Knife: Utilized for cutting the peeled kohlrabi into uniform wedges for even roasting.

• Cutting board: Provides a stable surface for safely peeling and cutting the kohlrabi.

• Mixing bowl: Used to toss the kohlrabi wedges with olive oil, salt, and pepper, ensuring they are evenly coated.

• Baking sheet: A flat surface to spread the kohlrabi in a single layer, allowing for even roasting.

• Spatula: Handy for flipping the kohlrabi halfway through the roasting process to ensure even browning.

Prep ahead: Peel and cut the kohlrabi in advance, storing it in an airtight container in the fridge until ready to use.

Use parchment paper: Line your baking sheet with parchment paper to reduce cleanup time.

Batch cooking: Double the recipe and roast extra kohlrabi for future meals, saving time on another day.

Quick seasoning: Mix olive oil, salt, and pepper in a large bowl, then toss the kohlrabi wedges all at once for even coating.

Preheat efficiently: Start preheating the oven while prepping the kohlrabi to streamline the process.