Say hello to your new favorite side dish: Roasted Kohlrabi with Garlic, Lemon, and Pecorino. Imagine tender, caramelized wedges of kohlrabi—mild, a bit nutty—tumbled in olive oil and garlic, roasted to perfection, then brightened up with lemon and a shower of salty pecorino cheese. It’s simple, vibrant, and swoon-worthy whether you’re looking to impress guests or make Tuesday night dinner extra special.
Why You’ll Love This Recipe
- Kohlrabi Transformation: This recipe turns humble kohlrabi into golden, nutty-sweet wedges that will have even veggie skeptics reaching for seconds.
- Simple Yet Luxe: Everyday staples like garlic powder and olive oil team up with finishing touches of fresh lemon and pecorino for big flavor with very little fuss.
- Perfect for Any Occasion: Roasted Kohlrabi with Garlic, Lemon, and Pecorino is just as welcome on a holiday table as it is at a weeknight meal.
- Easy to Adapt: Whether you want to keep it vegetarian or swap in different toppings, you can customize this dish endlessly to match your mood or fridge contents.
Ingredients You’ll Need
All you need are a few simple, honest ingredients to bring Roasted Kohlrabi with Garlic, Lemon, and Pecorino to life. Each one plays its part to create a medley of earthy, bright, and savory notes in every bite.
- Kohlrabi: Look for firm, heavy bulbs; peeling away the thick skin reveals a crisp, juicy, subtly sweet interior perfect for roasting.
- Olive Oil: Helps the kohlrabi wedges get delightfully golden and draws out their nutty character in the oven.
- Garlic Powder: Even coverage means every wedge gets a touch of garlicky goodness—no need for mincing or chopping.
- Lemon: Fresh juice and zest wake up the flavors and bring a sparkling lift to the finished dish.
- Pecorino Romano or Parmesan Cheese: Adds a rich, salty finish that melts into the warm wedges for glorious contrast.
- Green Onions: A final sprinkle of these offers a gentle oniony bite and a flash of color.
Variations
This recipe is wonderfully flexible, so don’t hesitate to make it your own! From swapping cheeses to adding heat or making it vegan, there are plenty of ways to riff on Roasted Kohlrabi with Garlic, Lemon, and Pecorino.
- Vegan Version: Omit the cheese or swap in a vegan parmesan to keep everything plant-based with no loss of flavor.
- Cheesy Twists: Try crumbled feta or aged gouda instead of pecorino for a new flavor profile.
- A Little Heat: Add a pinch of red pepper flakes or a sprinkle of smoked paprika to the kohlrabi before roasting for a gentle kick.
- Citrus Swap: Use lime or orange zest in place of lemon for a fun twist on the zingy finish.
How to Make Roasted Kohlrabi with Garlic, Lemon, and Pecorino
Step 1: Prep Your Kohlrabi
Start by preheating your oven to 425°F and grab a rimmed baking sheet—if you’ve got a dark one, even better for rich browning. Trim the root ends off the kohlrabi and use a sharp peeler to remove all of the tough, stripy outer skin. This extra love at the start ensures the wedges end up tender and not woody.
Step 2: Cut and Season
Place the kohlrabi flat on your cutting board and slice it into 1-inch wedges; for extra-large bulbs, cut those pieces down further so everything’s about the same size. Toss the wedges right on your baking sheet with a generous drizzle of olive oil and an even sprinkle of garlic powder, being sure every piece is lightly coated and ready for the oven.
Step 3: Roast to Golden Perfection
Arrange the seasoned kohlrabi in a single layer, cut sides down for maximum contact with the hot pan. Roast for around 30 minutes, flipping them halfway so each wedge gets beautifully brown and caramelized all over. You’re looking for golden, crisp-edged pieces that are wonderfully tender inside.
Step 4: Finish and Serve
Once your kohlrabi is done, transfer it to a serving platter. Squeeze a small lemon over the top, then finish with fresh lemon zest, a generous sprinkle of grated pecorino, and those finely sliced green onions. Roasted Kohlrabi with Garlic, Lemon, and Pecorino is best enjoyed warm, right away!
Pro Tips for Making Roasted Kohlrabi with Garlic, Lemon, and Pecorino
- Even Thickness, Even Roasting: Try to cut all your kohlrabi pieces to a similar size—this helps them roast at the same rate and get uniformly golden brown.
- Bold Flavor, Minimal Effort: Don’t skimp on the lemon zest at the end—it makes the savory cheese and earthy kohlrabi absolutely pop.
- Best Sheet Pan Choice: If you have one, using a dark, heavy baking sheet will encourage better browning and crispier edges for the kohlrabi wedges.
- Serving Temperature Matters: Roasted Kohlrabi with Garlic, Lemon, and Pecorino is at its most irresistible when served warm from the oven, so plan to add the lemon, cheese, and scallions just before bringing it to the table.
How to Serve Roasted Kohlrabi with Garlic, Lemon, and Pecorino
Garnishes
The finishing touches are where you can truly make this dish sparkle. A final flourish of extra grated pecorino and additional lemon zest makes the roasted kohlrabi glisten, while a scattering of fresh green onions adds color and a subtle bite. You could also toss on a handful of chopped fresh parsley for a little herbaceous freshness.
Side Dishes
Roasted Kohlrabi with Garlic, Lemon, and Pecorino loves to play alongside grilled meats, roast chicken, or flaky white fish. It’s also excellent next to grain salads or tucked into a vegetarian platter with hummus, olives, and crusty bread for dipping up all that lemony goodness.
Creative Ways to Present
Stack the roasted kohlrabi wedges in a pretty pile, sprinkle with plenty of cheese, and tuck in some lemon slices for a cheerful presentation. For parties, you can place individual wedges on fancy toothpicks with extra scallions as a colorful, unexpected appetizer. Or try serving the kohlrabi over a bed of dressed arugula for a light and showy salad course!
Make Ahead and Storage
Storing Leftovers
Leftover roasted kohlrabi keeps beautifully for several days in an airtight container in the fridge. The flavors even deepen overnight, so don’t hesitate to make extra for quick lunches or easy veggie sides later in the week.
Freezing
While technically you can freeze roasted kohlrabi, the texture will soften a bit upon thawing. It’s best enjoyed fresh or from the fridge, but if you do freeze it, use thawed wedges in casseroles or soups where that slight texture change won’t be noticeable.
Reheating
For best results, reheat your Roasted Kohlrabi with Garlic, Lemon, and Pecorino in the microwave or in a hot oven until warmed through. This refreshes the flavors and keeps the cheese nice and melty—just add a little fresh lemon and green onion to perk it right back up.
FAQs
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Can I use kohlrabi leaves in this recipe?
While this recipe focuses on the bulbs, kohlrabi leaves are also edible and delicious! Save the greens—sauté them with a little olive oil and garlic for a bonus, nutritious side dish.
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What’s the best way to peel kohlrabi?
Use a sturdy vegetable peeler or a small paring knife to remove both the tough outer skin and any attached “stripes”—don’t be shy about peeling deeply to avoid any fibrous bits in your finished dish.
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Is it okay to prep the kohlrabi ahead of time?
Absolutely! You can peel and cut the kohlrabi up to a day ahead—just store the cut wedges in an airtight container or bag in the fridge until you’re ready to roast.
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Can I make this recipe lower in sodium?
Yes—substitute a lower-sodium cheese or simply use a lighter hand with the pecorino. The lemon and garlic ensure you’ll still have tons of flavor.
Final Thoughts
If you’ve never tried Roasted Kohlrabi with Garlic, Lemon, and Pecorino, prepare to become obsessed! It’s colorful, crowd-pleasing, and brimming with flavor, yet so wonderfully easy to toss together. Give it a try and let it surprise you—I think it’ll quickly earn a permanent spot in your kitchen rotation!
Print
Roasted Kohlrabi with Garlic, Lemon, and Pecorino Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Vegetarian
- Diet: Vegetarian
Description
This recipe for roasted kohlrabi with garlic, lemon, and pecorino is a flavorful and easy way to enjoy this nutritious vegetable. The kohlrabi is roasted to tender perfection and then topped with zesty lemon, savory garlic, and a sprinkle of pecorino cheese.
Ingredients
Kohlrabi:
- 2 1/2 pounds (1,134 g.) kohlrabi
Seasoning:
- 1 – 2 tablespoons olive oil
- 1 1/2 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: Preheat oven to 425° F and prepare a rimmed baking sheet.
- Prepare Kohlrabi: Trim and peel the kohlrabi, then cut into wedges.
- Toss with Seasonings: Toss kohlrabi wedges with olive oil and garlic powder.
- Roast: Roast the kohlrabi for about 30 minutes until tender and golden brown.
- Finish and Serve: Squeeze lemon over the roasted kohlrabi, then sprinkle with lemon zest, cheese, and green onions.
Notes
- Leftovers can be stored tightly covered in the fridge and reheated in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 147.71 kcal
- Sugar: 7.91 g
- Sodium: 177.11 mg
- Fat: 5.94 g
- Saturated Fat: 1.92 g
- Trans Fat: 0.0 g
- Carbohydrates: 20.29 g
- Fiber: 10.81 g
- Protein: 7.89 g
- Cholesterol: 8.58 mg
