Roasted Kohlrabi and Carrots

by Daisy

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Kohlrabi isn’t a new vegetable by any means, but it’s an unusual sight in American supermarkets. When it does appear, most people don’t know what to do with it.  It’s really a versatile vegetable that can be eaten raw or cooked in many types of dishes. As far as the flavor, think turnips and cabbage.

I love anything roasted. Here’s what I did with a recent harvest from the garden–the kohlrabi, not the carrots–I can’t grow a carrot to save my life.

Roasted Kohlrai and Carrots

serves 4 as a side dish

About 8 medium/small bulbs kohlrabi, leaves removed (don’t toss them out! save and cook like any greens for another side dish), peeled, and cut into 6 wedges

2 large or 3 medium carrots, cut into about 6-8 pieces

1 medium onion, sliced into wedges

1 nice sprig each, oregano and sage

1/4 cup olive oil

1/2 tsp. salt

a good pinch red pepper flakes

Toss all ingredients in a mixing bowl and spread out into an oiled baking/roasting pan.

Place in a 350 degree F. oven for about 35-40 minutes or until soft and beginning to brown nicely along the edges.

Serve warm.


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{ 5 comments… read them below or add one }

Plumbing Carson, CA July 7, 2009 at 1:09 pm

Looks so good!

<3 Lindsay

Tomato Lady July 8, 2009 at 2:08 pm

Thank you, Lindsay!

Jenni Ingersoll July 9, 2009 at 5:19 pm

I help at a farmer’s market on weekends. One of the stands sells Kohlrabi, everyone seemed excited to see it but no one seemed to know how to cook it other than to just peel it and eat it. I can’t wait to get there Saturday to share this recipe! Thanks

Tomato Lady July 9, 2009 at 6:03 pm

Jenni–Neat! Another thing I have done with it is to grate it and make slaw out of it, just substitute the Kohlrabi for the cabbage in your favorite recipe.

irishcowgirl March 13, 2010 at 6:35 pm

Wow… I never realized you could eat the leaves too! Nifty. Great recipe btw. 🙂

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