Roasted Kohlrabi with Garlic and Herbs from Trefoil Gardens
Discover the perfect fall side dish with this Roasted Kohlrabi with Garlic and Herbs recipe from Trefoil Gardens! This simple, flavorful dish brings out the natural sweetness of kohlrabi, a crisp and nutritious vegetable grown fresh in the autumn season. Roasted to perfection with olive oil, garlic, and aromatic herbs like rosemary and thyme, this savory recipe is perfect for cozy fall dinners or as a delicious addition to a warm grain salad. Whether you’re looking to explore seasonal vegetables or enhance your garden-to-table meals, this recipe is sure to satisfy
Ingredients:
4 medium kohlrabi bulbs (or eqyuivalent), peeled (optional) and cut into 1/2-inch cubes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground black pepper
Freshly grated Parmesan cheese (optional)
Lemon wedges for serving (optional)
Directions:
Preheat Oven: Preheat your oven to 400°F .
Prepare Kohlrabi: Peel the kohlrabi bulbs (optional) and cut them into 1/2-inch cubes.
Season the Kohlrabi: Place kohlrabi cubes in a large bowl and drizzle with olive oil. Add minced garlic, thyme, rosemary, salt, and pepper. Toss to coat.
Roast: Spread the seasoned kohlrabi in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, tossing halfway through, until the kohlrabi is golden brown and tender.
Finish and Serve: Remove from the oven and, if desired, sprinkle with freshly grated Parmesan cheese. Serve warm, with lemon wedges on the side for a bright, citrusy finish.
Tips:
Add Variety: Try adding other seasonal root vegetables like carrots or parsnips to the mix.
Spice it Up: For a bit of heat, sprinkle a pinch of red pepper flakes over the kohlrabi before roasting.
This roasted kohlrabi dish is a great way to highlight the flavors of fall with minimal ingredients and effort.