A rustic, flavorful side dish featuring tender roasted kohlrabi cubes finished with nutty Parmesan and bright fresh herbs. Simple, healthy, and delicious.

Why You’ll Love This Recipe

If you’ve never cooked with kohlrabi, this recipe is the perfect introduction. Roasting transforms this underrated veggie into golden, caramelized bites with a slightly sweet, nutty flavor. Paired with Parmesan and parsley, it becomes a crave-worthy side you’ll want to make again and again.

It’s a fantastic alternative to potatoes—lower in carbs but just as satisfying.

Ingredients

• 2 pounds kohlrabi, trimmed and cubed

• 2 tablespoons olive oil

• ¼ teaspoon salt

• Fresh ground black pepper, to taste

• ¼ cup grated Parmesan cheese

• 2 tablespoons fresh parsley, chopped

Step-by-Step Directions

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 160 kcal per serving

1. Preheat the oven to 450°F (230°C).
2. Trim off the tough kohlrabi skin and cube the flesh evenly.
3. Toss kohlrabi cubes with olive oil, salt, and freshly ground black pepper.
4. Spread evenly on a baking sheet.
5. Roast for about 30 minutes, stirring once halfway, until the cubes are fork-tender and golden brown.
6. Remove from the oven and immediately toss with grated Parmesan and chopped parsley.
7. Serve warm and enjoy.

Serving Ideas

• A perfect side for grilled meats or fish.

• Pairs beautifully with roast chicken or baked tofu.

• Toss into a grain bowl or salad for added flavor and texture.

• Serve with a lemon aioli or herbed yogurt dip for extra flair.

Tips & Variations

• Don’t skip peeling the kohlrabi—its outer layer is very tough.

• Add a sprinkle of garlic powder or smoked paprika before roasting for a flavor boost.

• Substitute Pecorino Romano for Parmesan for a sharper bite.

• Garnish with toasted pine nuts or crushed red pepper flakes for added texture and heat.

• Leftovers? Reheat in an air fryer or oven for a crisp finish.

Frequently Asked Questions

What does kohlrabi taste like?

Kohlrabi has a mild, slightly sweet flavor—somewhere between broccoli stems and turnips. Roasting brings out its natural sweetness.

Do I have to peel kohlrabi?

Yes. The outer skin is fibrous and tough, even after cooking. Use a sharp knife or vegetable peeler to remove it.

Can I use frozen or pre-cut kohlrabi?

Fresh is best for roasting, but pre-cut kohlrabi can work if thoroughly thawed and dried first to prevent sogginess.

Is this recipe keto or low-carb?

Yes! Kohlrabi is naturally low in carbs, making this dish keto-friendly.

Can I make it dairy-free?

Skip the Parmesan or use a vegan alternative. The roasted kohlrabi is still delicious on its own.

Final Thoughts

Roasted Kohlrabi with Parmesan is one of those side dishes that’s easy to overlook—until you try it. It’s earthy, comforting, and pairs effortlessly with a variety of main courses. Whether you’re new to kohlrabi or a seasoned fan, this recipe is a flavorful, no-fuss way to enjoy it at its best.