Keto Roasted Kohlrabi Recipe
Looking for a simple, flavorful low-carb side dish? Keto Roasted Kohlrabi is a hidden gem! It’s got a mild, slightly sweet taste, reminiscent of a mix between turnip and cabbage. When roasted, it becomes golden, tender, and just the right amount of crispy on the edges. This dish is easy, tasty, and the perfect addition to any keto meal.
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.