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Roasted Kohlrabi Wedges with Parmesan
Kohlrabi cut into wedges, roasted at high heat until tender inside and caramelized on the edges, then showered with Parmesan and fresh herbs. Roasting transforms kohlrabi's mild sweetness into something almost nutty. A simple side dish that converts kohlrabi skeptics.
Kohlrabi is usually ready May to November. More kohlrabi recipes, or see what to sow this month where you are.
Ingredients
- 4 kohlrabi, peeled and cut into wedges
- 3 tbsp olive oil
- ½ tsp garlic powder
- 1¾ oz Parmesan cheese, finely grated
- ½ oz fresh parsley, chopped
- 1 tsp lemon zest
- 1 tsp salt and black pepper, to taste
Contains: milk.
Method
- Preheat oven to 425°F (220°C). Toss kohlrabi wedges with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet in a single layer.About 5 min
- Roast for 20-25 minutes until tender and golden on the edges, flipping once halfway through.About 25 min
- Transfer to a platter. Immediately scatter with Parmesan (it will melt slightly from the heat), then lemon zest and parsley.About 2 min
Tips
- Dry the kohlrabi wedges thoroughly after peeling — moisture prevents caramelization.
- The Parmesan goes on right out of the oven so it melts slightly. Don't add it before roasting.
Ring the changes
- Toss with harissa and honey before roasting for a sweet-spicy version.
- Serve with a yogurt dipping sauce instead of Parmesan for a dairy-free option.
Keeping it
Keeps in the fridge for 3 days. Reheat in the oven at 375°F to restore crispiness.
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