• Liz Talley - Urban Graze

Roasted Kohlrabi


If you love roasted brassicas like we do, you’ll love these!

1-3 kohlrabi, cut into french-fry type sticks or wedges

1 Tbsp. olive oil

1/2 small clove garlic, minced or crushed

Salt and pepper

Preheat oven to 400.

Combine olive oil and garlic and toss in a bowl with the kohlrabi to coat thoroughly. Place single layer on a rimmed baking sheet and lightly season with salt and pepper.

Bake for 20-40 minutes, depending on the size of your kohlrabi pieces. Check on them midway; toss/turn them so they get nicely browned all over.

These are great served plain, with a spicy ketchup, or an aioli.

Here’s a very basic aioli recipe that you can doctor up to your liking.

Maybe snip some basil or chives into it!

Simple Aioli

Whisk together:

1 clove garlic, minced or crushed

1/4 c. mayonnaise

1 Tbsp. olive oil

1 tsp. lemon juice

Then season with salt and pepper

Roasted Kohlrabi Variation:

About 5 minutes before they’re done, sprinkle with some Parmesan cheese.

If I know I’m going to do this, I line my pan with foil to make clean up easier.

Recipe created or adapted by Liz Talley, Urban Graze

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