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Roasted Kohlrabi with Lemon and Parmesan
Vegetables

Roasted Kohlrabi with Lemon and Parmesan

Commonly served raw, kohlrabi offers surprising nuttiness when given the roasting treatment. Lemon zest offers a nice acidic punch.

Serves 4
Ready in 45 mins
Prep time 15 mins
Cooking time 30 mins
128 calories per serving

Ingredients

> 2 1/2 lbs kohlrabi
> 2 tbsp olive oil
> 1 tsp garlic powder
> 1 small lemon
> 1/3 cup grated Parmesan
> 2 green onions, finely chopped

Steps

1
Preheat oven to 425°F. Line a large baking sheet with parchment.
2
Trim and peel the kohlrabi. Cut into 1-inch wedges. On the baking sheet, toss kohlrabi with the oil and garlic powder. Season with salt and pepper. Spread out in single layer. Roast until golden and tender, about 30 min., stirring halfway through cooking time.
3
Remove from oven and grate zest of the lemon on top. Toss with the Parmesan and green onions. To serve, squeeze juice of lemon on top.

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