a casual observer could be forgiven for thinking i might be trying to deliberately sabotage this little food blog here. after all, i’ve yet to see a “how to create a successful food blog” guide that includes the following steps:
- post regularly for years, then abruptly stop for a year with no warning.
- out of the blue, post 4 recipes over nearly as many months then abruptly stop again, this time for a year and a half, including the time period when everyone suddenly takes to cooking at home at unprecedented levels.
- return with a chili that serves 8 at a time when everyone is searching for recipes to feed 2.
- then (and here’s where today’s little number comes in), post a recipe starring a vegetable that few people have tried or realize they love!
- ta-da! success is yours!
never mind all that. we’re eating deliciously over here, and that’s what counts. yes, that’s right, we’re eating deliciously because we’re eating…kohlrabi!
no, really, we are! let me try again: roasted vegetable + garlic + lemon + pecorino. better?
except that it’s not just any old roasted vegetable. no, kohlrabi is singularly delicious in this fashion. by which i mean there was that one time i was at the farmers’ market earlier this fall and i was bummed that hyper-local kohlrabi season seemed to be over as i hadn’t been able to buy any kohlrabi last week or this week but then there it was, a big orb of underappreciated deliciousness! i happily scooped up a large one and brought him home.
at some point, my brain function returned and i realized that i had gleefully toted home a rutabaga (you know, the other frequently passed over vegetable on the fall farmers’ table), not a kohlrabi. after some internet researching, i felt confident that i could apply the same method to the rutabaga, which i dutifully did.
the rutabaga did not hold up his end of the bargain, though. he was not nearly as delicious as the roasted kohlrabi. sigh. and, to add insult to injury in a year that exceled at that, by some sort of oven alchemy or spite from the universe, while a 2.5 pound kohlrabi yields one medium storage container that produces about a week’s worth of delicious breakfast leftovers (what? i eat savory breakfasts), a rutabaga of the same weight produced more than two large storage containers worth of decidedly meh breakfast leftovers that went on for MORE THAN TWO solid weeks. and these were 2020 weeks, so it felt extra cruel.
ok, enough about rutabaga, possibly for the rest of all time. let’s get back to talking about roasted kohlrabi with garlic, lemon, and pecorino. new year, new… vegetable? whatever. this is one of those “recipes” where once you’ve heard the name of the recipe, you’ve basically heard the whole recipe.
roast kohlrabi with garlic (powdered, actually). squeeze fresh lemon over the top, sprinkle with pecorino, and spritz (this is me trying too hard for a third alliterative S verb…) with sliced green onions. serve (ha! a fourth!)
anyway, whether you’ve landed here for the first time after asking google what to do with the weird vegetable that came in your CSA box (hi! welcome! sometimes i post recipes here…) or you’re a long-time friend of tasty seasons, despite the long absences on my side, thanks for being here.
roasted kohlrabi with garlic, lemon, and pecorino
roasted kohlrabi with garlic, lemon, and pecorino is a simple and delicious way to turn your CSA vegetables into a tasty side dish.
Save to BigOven 
Ingredients
- 2 ½ pounds (1,134 g.) kohlrabi
- 1 – 2 tablespoons olive oil
- 1 ½ teaspoons garlic powder
- 1 small lemon
- 1/3 cup (33 g.) grated pecorino romano or parmesan cheese
- 2 green onions, thinly sliced
Instructions
- preheat oven to 425° F. have a rimmed baking sheet handy. if you have a dark one, grab that as it will promote even more browning, which translates into more deliciousness.
- trim the root end off the kohlrabi then use a sharp vegetable peeler to remove the tough outer skin of the kohlrabi. i find it easier to follow the natural “stripes”, rather than try to enforce a pole-to-pole peeling direction on the thick skin.
- place the flat, trimmed side down and cut the kohlrabi into 1” (2.5 cm) wedges. if the kohlrabi was very large to start with, cut the wedges in half so they are closer to 2 – 3” (5 – 7.5 cm) in length. mostly just try to have them all be roughly the same thickness and size so they roast evenly.
- pile the kohlrabi on the baking sheet, then toss with the oil and garlic powder. spread the wedges into an even layer, flat sides down for better browning.
- roast for about 30 minutes, until tender and golden brown. halfway through the roasting time, flip the wedges over so the other flat side can brown.
- remove from the oven and transfer the wedges to a serving platter. squeeze the lemon over the wedges then finish by sprinkling lemon zest, cheese, and green onions over the kohlrabi. leftovers keep nicely tightly covered in the fridge and reheat well in the microwave.
Notes
adapted from savory’s january 2020 recipe for roasted kohlrabi with lemon and parmesan.
Nutrition Facts
roasted kohlrabi with garlic, lemon, and pecorino
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 147.71 kcal | |
| % Daily Value* | ||
| Total Fat 5.94 g | 9.1% | |
| Saturated Fat 1.92 g | 9.6% | |
| Trans Fat 0.0 g | ||
| Cholesterol 8.58 mg | 2.9% | |
| Sodium 177.11 mg | 7.4% | |
| Total Carbohydrate 20.29 g | 6.8% | |
| Dietary Fiber 10.81 g | 43.2% | |
| Sugars 7.91 g | ||
| Protein 7.89 g | ||
| Vitamin A 1.94 % | Vitamin C 203.29 % | |
| Calcium 16.5 % | Iron 8.1 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
tasty seasons
Love seeing you pop up in my inbox, Kate, and so happy to see a recipe for kohlrabi! Such an under-appreciated ingredient – this is a must try!
Thanks for the kind words, Liren, and so nice to hear from you! I’ll have to branch out to other kohlrabi recipes, now that I know how good it is. I hope you’re staying well!
This looks delicious! So glad you posting again!
Hi Janette! Great to hear from you! I hope you and your family are doing well and that you have time to squeeze this into your busy days!