Recipe Image
Roasted Kohlrabi
Photo Credit:
NDSU Extension
Servings
Servings:
Four

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Title

Roasted Kohlrabi

Recipe Type
Description

Have you ever roasted kohlrabi?

Ingredients

Ingredients

  • 4 kohlrabi bulbs, peeled
  • 2 tablespoons olive or other oil
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • Salt and black pepper to taste
  • ⅓ cup Parmesan cheese, freshly grated
Directions

Directions

Preheat oven to 450 F. Spray a baking sheet with oil or line with parchment paper. Cut kohlrabi into ¼-inch slices, then halve each slice. Combine oil, garlic, paprika, salt and black pepper in a large bowl. Add kohlrabi; toss to coat. Spread in a single layer on a baking sheet. Bake in the oven until lightly brown and tender, stirring occasionally, 15 to 20 minutes. Sprinkle with Parmesan cheese. Roast until cheese is melted and golden, about 5 minutes. Serve immediately.

Dietary and Nutrition

Widgets

One cup of kohlrabi has about 35 calories, 0 grams (g) fat, 8 g carbohydrate, 2 g protein, 5 g fiber, 93% of your Recommended Daily Allowance (RDA) of vitamin C, up to 18% RDA of potassium and up to 17% RDA of vitamin B6.

Learn More

Field to Fork: Kohlrabi (FN2316 October 2026)

Kohlrabi (pronounced “kole-RAH-bee”) is part of the Brassica oleracea species along with cabbage, Brussels sprouts, broccoli and kale.

Field to Fork: Brussels Sprouts (FN2317 October 2026)

Brussels sprouts were named after the city where they were grown as early as the 13th century — Brussels, Belgium. This vegetable belongs to the Brassicaceae family along with its larger counterpart, cabbage.

This recipe was analyzed for nutrition using Food Processor SQL Nutrition and Fitness Software and tested in the kitchen.

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