Roasted Kohlrabi Topped With An Incredible Yogurt Sauce

This easy roasted kohlrabi recipe is perfectly crispy on the outside, tender inside, and baked with parmesan cheese until perfectly golden brown. Finally, it's served with a creamy yogurt sauce to elevate the flavor even more. It's a deliciously, savory, and hearty side dish that'll have everyone coming back for seconds!

The Best Kohlrabi Recipe

If you've never heard of - or eaten - kohlrabi before (also known as German turnip), it's a hearty vegetable that belongs to the same family as cabbage, broccoli, and cauliflower. It's packed with a ton of fiber - which is great for gut health - and really low in net carbs.

And honestly, this roasted kohlrabi recipe is so incredibly tasty that it's easy to forget how healthy it is! That's why it's quickly become one of my favorite roasted veggies to make for dinner. Seriously, this recipe has made me really love kohlrabi, it's just so good!

Now, if you don't know, kohlrabi has a similar taste and texture as potatoes, but with more natural sweetness and a hint of peppery flavor that's common in turnips or radishes.

I love using them in some of my low carb keto recipes in place of potatoes to keep the carbs as low as possible - like in this keto pot roast recipe, this keto zuppa toscana, and this keto beef stew.

Anyway, if you like potatoes, there's a good chance you'll love this roasted kohlrabi.

Ingredients

So, aside from the kohlrabi itself, there's a good chance you have most of what you need for this roasted kohlrabi recipe in your kitchen already since most of these are common pantry staples.

Here's a look at all the ingredients for this oven roasted kohlrabi:

• 6 small raw kohlrabi, cut into quarters or if you want even smaller pieces (depending on the size of the kohlrabi)
• 4 tablespoon olive oil
• 4 tablespoon parmesan cheese, grated
• Parsley, for garnish
  Salt and pepper, to taste

And for the yogurt sauce to pair it with:

• 4 tablespoon Greek yogurt
• 2 tablespoon mayonnaise
• 1 teaspoon dijon mustard
• ½ teaspoon garlic powder
• 2-3 stalk of spring onions, cut into circles
• Salt, to taste

Now, when shopping for your German turnip (kohlrabi), look for smaller bulbs around 3 inches in diameter. The smaller the bulb, the more flavor it will have.

Also, be sure to look for firm bulbs, not mushy ones.

Oh, and did I mention you can eat the kohlrabi greens attached to the bulbs? Because you can!

I like to save the greens for the next day and slice them thinly to add to this breakfast casserole or sautee them with butter and garlic for a quick side dish.

How to Cook Kohlrabi

Again, it doesn't take much to turn a few kohlrabi bulbs into an absolutely delicious roasted vegetable side dish.

Kohlrabi already tastes good raw or cooked, and this roast kohlrabi just highlights their deliciousness even more.

You can make this oven roasted kohlrabi recipe in about 40 minutes, with total prep time being just 10 minutes or less.

So, let's not waste any more time and get right into the details for making this roasted kohlrabi!

Step 1: Roast the Kohlrabi

First, preheat the oven to 375°F (190°C).

Then, line a baking tray with baking paper to prep it for roasting.

Next, peel the raw kohlrabi bulb and cut it into small pieces. For small kohlrabi, slice it into quarters. Larger kohlrabi might need to be cut into more pieces.

Now, place the prepared kohlrabi pieces on the prepared baking sheet and drizzle them with oil, salt, and pepper, and half of the grated parmesan cheese.

Toss or mix to combine, then slide the kohlrabi into the oven and bake until golden brown, about 30 minutes.

For an even color and crispiness on all sides, you can flip the oven roasted kohlrabi halfway through cooking.

Step 2: Make the Yogurt Sauce

As the kohlrabi is roasting, you can prepare the yogurt sauce.

In a small bowl, mix the Greek yogurt, mayonnaise, mustard, garlic powder, and sliced spring onions, plus salt to taste.

Step 3: Serve

Once the oven roasted kohlrabi is ready, transfer it to a serving dish and sprinkle with the rest of the parmesan and fresh parsley for garnish.

Then serve immediately with the yogurt sauce on the side for dipping or drizzled all over the roasted kohlrabi.

And there you have it! Crisp on the outside and tender on the inside roasted kohlrabi slices that are served with a rich, tangy dipping sauce. Enjoy!

How to Store and Reheat Your Roasted Kohlrabi

This roasted kohlrabi recipe will make about 2 servings as a main dish or 4 servings if you serve it as a side. Then if you end up having any leftovers, your roasted kohlrabi should keep in an airtight container in your fridge for about 3-5 days, or in your freezer for up to 2 months.

To reheat from the fridge, place the cooked kohlrabi in a microwave safe dish and microwave in 20-second intervals until thoroughly heated.

You can also place it on a baking sheet in an oven or toaster oven preheated to 325°F (160°C) and bake for 10-15 minutes, or until thoroughly heated.

If you're reheating this roasted kohlrabi from frozen, follow the same instructions above but note it will take longer to reheat.

Also, the yogurt sauce should be kept in its own airtight container and will stay good in the fridge for up to about 3-4 days. So make sure not to drizzle it all over the roasted kohlrabi if you plan to save the rest for later.

I find this yogurt sauce recipe to be so tasty on its own that I usually make extra and save it for future dishes!

Wrapping it Up

So that's how to make roasted kohlrabi in the oven!

I love this kohlrabi recipe because it’s a little bit different than the usual veggie side dishes, but has a flavor and texture familiar enough to appeal to everyone.

Not to mention, this roasted kohlrabi is a delicious switch up from the usual veggie side dish recipes, and it pairs well with so many main meals.

I especially love to eat kohlrabi with this pork loin or this blackened chicken, but you can have it with practically anything! Also, it makes a great main dish for a vegetarian meal.

And, again it's not just incredibly delicious, it's incredibly good for you. Kohlrabi is rich in vitamin C, calcium, and magnesium, and is also super high in fiber and low on the glycemic index. So, eating this stuff is a win-win.

Anyway, I hope you like this roasted kohlrabi as much as I do.

If you try this recipe, be sure to leave a comment and let me know how it went! 

More Side Recipes

If you liked this recipe, be sure to check out these other vegetable side dish recipes next:

• Air fryer brussels sprouts
• Low carb coleslaw
• Low carb green bean casserole
• Low carb stuffing
• Cauliflower mashed potatoes
• Sauteed eggplant
• Roasted broccolini
• Roasted okra

Also, feel free to check out my Youtube and Instagram for even more recipes!

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