Roasted kohlrabi recipe is so easy, it will become a regular on the dinner table!

Kohlrabi is one of those vegetables that many home cooks haven’t tried. It’s a mild veggie and easy to prepare. In this recipe it is tossed with olive oil, simply seasoned and roasted.

Roasted Kohlrabi on a whitr plate with a fork

What is Kohlrabi?

Kohlrabi tastes a bit like turnip or cabbage. It’s just a little bit sweeter and super easy to peel once they’ve been cut. You can eat both the stem and the leaves of this vegetable.

Raw or Cooked: It can be shredded and added to a slaw or sliced and added to a tossed salad!

Like most root veggies, it can also be oven-roasted or broiled, baked, or steamed. It is an elegant vegetable with a mild flavor that everyone will love!

raw kohlrabi to make Roasted Kohlrabi

How to Prepare Kohlrabi

  1. Wash kohlrabi thoroughly and pat dry. Trim the tops and stems off and save them for another recipe (freeze them in zippered bags labeled with the date. They are amazing in stir-fries or stock).
  2. Cut the bulbs into halves or quarters so they are easier to handle.
  3. Peel them with a vegetable peeler and then slice them all the same size so they roast evenly. Whole kohlrabi bulbs are harder to peel than ones cut in halves or quarters.

cut up kohlrabi on a cutting board to make Roasted Kohlrabi

How to Cook Kohlrabi

This recipe for roasted kohlrabi is a great way to prepare it— especially if you’re a first-timer cooking with it. But, sautéed with other veggies in a stir fry is another easy way to prepare it.

In this recipe, we simply:

    1. peel the kohlrabi
    2. add olive oil and season it
    3. oven roast it to tender-crisp perfection (recipe below).

Roasted Kohlrabi before cooking with seasoning

Tips for Success

  • Cut it thicker (or cube it) for firmer pieces.
  • Once kohlrabi is cooled, store it in an airtight container in the refrigerator for up to 4 days.
  • Oven-roasted kohlrabi does not freeze well and will become too soft once thawed. It’s best just to make a fresh batch!

Oven-Roasted Veggies

Did you try this Roasted Kohlrabi? Be sure to leave a rating and a comment below! 

close up of Roasted Kohlrabi
4.98 from 34 votes↑ Click stars to rate now!
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Roasted Kohlrabi

This light & fresh veggie dish is so easy to make, and is full of flavor!
Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Servings 4
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  • 4 kohlrabi bulbs
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • salt & pepper to taste


  • Preheat oven to 425°F.
  • Cut the tops off of the kohlrabi (they are edible, set aside for use in salads or stir fries).
  • Cut the bulb in quarters. Once cut, peel the outer layer of skin.
  • Chop the kohlrabi into 1/2" slices.
  • Toss with olive oil, garlic powder, salt and pepper to taste. Roast 22-24 minutes or until tender crisp.
  • Serve warm.


If you prefer firmer vegetables, cut the slices a little bit thicker.
Store leftovers in an airtight container in the fridge for up to 4 days. 
4.98 from 34 votes

Nutrition Information

Calories: 73 | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 525mg | Fiber: 5g | Sugar: 4g | Vitamin A: 54IU | Vitamin C: 93mg | Calcium: 36mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American
Roasted Kohlrabi with writing
Roasted Kohlrabi close up with a title
Roasted Kohlrabi on a plate with a title and a photo of the kohlrabi cut up on a cutting board
Roasted Kohlrabi on a dish with a title



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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I tried this with some late spring Kolrhabi from my garden. First time growing it, so I did not know what I was doing. I thought I had peeled off all of the skin, but apparently did not peel deep enough. They were still good. I have one more batch of really small ones. I hope they are just as tasty.4 stars

  2. Are the nutritional information for one serving or all four? And about how many grams per serving? Been using this recipe to make “Chips” with my burgers, dipping them in a little avo mayo, absolutely delicious.

    1. I am so glad you are loving this recipe Renee! The nutritional information is per serving.

  3. I tried this with a monster kohlrabi (~2 lbs.) that had seen some winter frosts and so was very sweet and it came out absolutely delicious! Some softer, some crunchier, both were good. Such a simple recipe.5 stars

  4. Hi, I want to make this recipe for the first time, however what temperature should I roast the kohlrabi at? Also a sprinkle of Parm before or after cooking? Thanks. Lois

    1. We roast the kohlrabi at 425°F in this recipe, I would add the cheese during the last five minutes of the cooking time.

  5. Made this last night along with a bundle of salad turnips. It was amazing! Love kohlrabi and now love salad turnips. But, I just noticed the title says with garlic and Parmesan…but I don’t see Parmesan in the ingredients LOL. Still a great and easy recipe.5 stars