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.
Ingredients
- 2 large kohlrabi bulbs (peeled and cut into cubes)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder (optional, for extra flavor)
- Fresh herbs like rosemary or thyme (optional)
Instructions
- 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.
Nutrition (per 1/2 cup serving):
- Calories: 60
- Fat: 6g
- Net Carbs: 3g
- Protein: 1g
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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