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If you’re looking for a simple and tasty low-carb side dish, roasted kohlrabi is a hidden gem! It has this mild, slightly sweet flavor, kind of like a cross between turnip and cabbage. And when you roast it, kohlrabi gets deliciously golden and tender with just the right hint of crispiness.
My Personal Experience
Roasted kohlrabi quickly became one of my favorite side dishes! The texture is amazing, especially with that slight crispiness around the edges. I love how versatile this recipe is – sometimes I sprinkle a bit of parmesan on top for an extra cheesy touch. If you haven’t tried kohlrabi yet, this is the perfect recipe to start with.
Why You’ll Love This Recipe
- Low-Carb & Keto-Friendly: A great veggie option that’s light on carbs.
- Crispy & Tender: Perfectly roasted with a golden, crispy finish.
- Easy to Make: Simple ingredients and minimal prep make it a go-to side dish.
Ingredients & Simple Substitutes
- Kohlrabi – This is the star of the dish! If you can’t find kohlrabi, you can substitute with turnips or rutabaga, though the flavor may vary slightly.
- Olive Oil – Adds richness and helps with roasting. You can substitute with avocado oil for a different flavor.
- Garlic Powder – Optional, but adds a lovely savory depth to the kohlrabi.
- Fresh Herbs – Rosemary or thyme are great, but feel free to experiment with other fresh herbs like oregano or parsley.
How to Make It: Simple Instructions for Perfect Results
- Peel and Cut the Kohlrabi
Peel off the tough outer layer to get to the tender inside, then chop it into bite-sized cubes or thick strips (perfect if you want a “fries” vibe!). - Season It Well
In a large bowl, toss the kohlrabi pieces with olive oil, a good pinch of salt, pepper, and garlic powder if you’re using it. Make sure it’s all coated evenly so you get full flavor in every bite. - Spread on a Baking Sheet
Lay the kohlrabi pieces on a baking sheet in a single layer (no overlapping). This helps them roast rather than steam, giving you that crispy finish. - Roast in the Oven
Pop the tray in the oven at 400°F (200°C) and roast for about 25-30 minutes. Give them a stir halfway through to make sure all sides get that nice golden color. They’re done when they’re soft and a little crispy around the edges. - Serve and Enjoy
Sprinkle with fresh herbs if you like, and serve hot! This dish is a great low-carb side or snack, and it’s so easy to make.
Essential Equipment You’ll Need for This Recipe
- Sharp Knife and Peeler – To prepare the kohlrabi.
- Large Bowl – For mixing the kohlrabi with oil and seasonings.
- Baking Sheet – For roasting the kohlrabi evenly.
- Spatula – For stirring the kohlrabi halfway through roasting.
Tips for Making Keto Roasted Kohlrabi
- Cut Evenly: Ensure the kohlrabi pieces are of similar size to roast evenly.
- Single Layer: Spread the kohlrabi in a single layer on the baking sheet to avoid steaming and ensure crispiness.
- Customize Seasoning: Experiment with spices like paprika, chili powder, or cumin to change the flavor profile.
- Parmesan Twist: For added richness, sprinkle grated parmesan over the kohlrabi in the last 5 minutes of roasting.
- Check for Doneness: Poke the kohlrabi with a fork—it should be tender but still hold its shape.
Storage Instructions
- Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes to regain crispiness. Avoid microwaving, as it may turn the kohlrabi soggy.
- Freezing: Freezing roasted kohlrabi is not recommended, as the texture may change after thawing.
Common Questions and Helpful Answers
Q: What does kohlrabi taste like?
A: Kohlrabi has a mild, slightly sweet flavor, similar to a mix of cabbage and turnip. When roasted, it becomes tender and slightly nutty.
Q: Can I use an air fryer to make this recipe?
A: Yes, air-frying works wonderfully! Set the air fryer to 375°F (190°C) and cook the kohlrabi for 15-20 minutes, shaking the basket halfway through.
Q: Is it necessary to peel kohlrabi?
A: Yes, the outer layer of kohlrabi is tough and fibrous. Peel it to reach the tender, edible inside.
Q: Can I make this ahead of time?
A: Yes, you can peel and chop the kohlrabi in advance and store it in the fridge for up to 2 days. Roast just before serving for the best texture.
Q: Can I use frozen kohlrabi for this recipe?
A: Fresh kohlrabi is recommended for the best texture, but you can use frozen if you thaw and pat it dry thoroughly before roasting.
Q: What are some serving suggestions for roasted kohlrabi?
A: Pair it with grilled meats, roasted chicken, or a fresh salad. It also works well as a low-carb substitute for fries when served with a keto-friendly dip.Q: How do I make it spicier?
A: Add a pinch of cayenne pepper or red chili flakes to the seasoning for a spicy kick.
Nutrition (per 1/2 cup serving):
- Calories: 60
- Fat: 6g
- Net Carbs: 3g
- Protein: 1g
Keto Roasted Kohlrabi Recipe
Equipment
- Sharp Knife and Peeler
- Large Bowl
- Baking Sheet
- Spatula
Ingredients
- 2 large kohlrabi bulbs (peeled and cut into cubes)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 tsp garlic powder (optional)
- Fresh herbs like rosemary or thyme (optional)
Instructions
- Start by peeling off the tough outer layer to get to the tender, edible inside. Then chop the kohlrabi into bite-sized cubes or strips (perfect if you want to create a “fries” vibe).
- Toss the kohlrabi pieces in a large bowl with olive oil, salt, pepper, and garlic powder (if using). Make sure the pieces are evenly coated for full flavor.
- Arrange the kohlrabi in a single layer on the baking sheet, ensuring the pieces don’t overlap. This helps them roast properly instead of steaming.
- Roast at 400°F (200°C) for 25-30 minutes, stirring halfway through for an even golden color. The kohlrabi is done when it’s tender and crispy around the edges.
- Sprinkle with fresh herbs if you like, and serve hot. It’s the perfect side dish or even a satisfying snack.
Roasted kohlrabi is a quick, tasty way to mix up your veggie routine. With its mild flavor and crispy edges, it’s bound to become a keto favorite!
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