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Roasted kohlrabi is a game-changer in the veggie world. This recipe transforms this often-overlooked root into a crispy, golden delight. With just a few simple ingredients like olive oil, salt, and black pepper, you can turn kohlrabi into a mouthwatering side dish. Perfect for any meal, it’s easy to make and incredibly satisfying. Let's dive into this deliciousness!
What You Will Need
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What you will need to make roasted kohlrabi
- Kohlrabi: This root vegetable has a mild, slightly sweet flavor and a crisp texture, perfect for roasting to bring out natural sweetness.
- Olive oil: Adds richness and helps the kohlrabi caramelize in the oven, enhancing its flavor and creating a golden brown exterior.
Tools and Instruments Required
What tools/instruments will be needed to make roasted kohlrabi recipe
- Mixing bowl: Essential for tossing kohlrabi wedges with olive oil, salt, and pepper to ensure even coating.
- Baking sheet: Provides a flat surface for roasting kohlrabi in a single layer, promoting even cooking and browning.
- Oven: Necessary for roasting the kohlrabi at the required temperature to achieve tenderness and golden brown color.
Roasted Kohlrabi Recipe
Ingredients:
Main Ingredients
- 4 pieces kohlrabi peeled and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
Instructions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, toss the kohlrabi wedges with olive oil, salt, and black pepper.
- Spread the kohlrabi on a baking sheet in a single layer.
- Roast in the preheated oven for 25 minutes, or until tender and golden brown, turning halfway through.
- Serve hot and enjoy!
Notes:
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Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prep kohlrabi by peeling and cutting into wedges.
- Toss with olive oil, salt, and pepper.
- Store in an airtight container in the fridge for up to 2 days.
- When ready to cook, spread on a baking sheet and roast as directed.
Freezing Instructions
- Blanch kohlrabi wedges in boiling water for 2-3 minutes.
- Transfer to an ice bath to cool quickly.
- Pat dry and place on a baking sheet to freeze individually.
- Once frozen, transfer to a freezer bag or container.
- Store in the freezer for up to 3 months.
- When ready to use, roast directly from frozen, adding a few extra minutes to the cooking time.
Roasting kohlrabi brings out its natural sweetness, making it a delicious alternative to potatoes with fewer carbs.
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