Roasted Kohlrabi Recipes

Steps:

• Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet. Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes. Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
• Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss kohlrabi with oil. Season with salt and pepper.
• Roast until beginning to brown, 20 to 25 minutes. Stir; continue roasting until tender, 5 to 10 minutes more.
• Meanwhile, melt butter in a small skillet over medium heat. Add hazelnuts and cook, stirring often, until golden, 3 to 4 minutes. Add thyme; cook until fragrant, 1 to 2 minutes. Stir in vinegar and maple syrup; cook 1 minute. Season lightly with salt. Transfer to a bowl. Add kohlrabi and toss to coat. Season with salt and pepper; serve.

Steps:

• Put oven rack just below middle position and put baking pan on rack, then preheat oven to 450°F. (If roasting vegetables along with turkey, preheat pan for 15 minutes while turkey roasts, then roast vegetables underneath turkey.)
• Trim and peel kohlrabi, then cut into 3/4-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in a bowl. Transfer kohlrabi to preheated pan in oven and roast 15 minutes.
• Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into 3/4-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, 1/4 teaspoon salt, and 3/4 teaspoon pepper in same bowl.
• Stir kohlrabi, turning it, then push it to one side of pan.
• Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
• Toss vegetables to combine and transfer to a dish.