Chile-Garlic Roasted Kohlrabi

Chile-Garlic Roasted Kohlrabi

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From: EatingWell Magazine, October 2019

Roasted kohlrabi has a pleasantly tender yet not watery texture, similar to broccoli stalks. Its mild flavor lets the garlic, serrano and cilantro play starring roles in this easy side dish recipe.

Ingredients 6 servings

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  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon grated garlic
  • 1 teaspoon minced serrano pepper
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ pounds kohlrabi, peeled and cut into ½-inch wedges
  • 2 tablespoons chopped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 450°F.
  2. Combine oil, garlic, serrano, salt and pepper in a large bowl. Add kohlrabi and toss to coat. Transfer to a rimmed baking sheet.
  3. Roast, stirring once halfway through, until tender and slightly charred, 20 to 25 minutes. Serve topped with cilantro.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 76 calories; 5 g fat(1 g sat); 4 g fiber; 7 g carbohydrates; 2 g protein; 18 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 67 IU vitamin A; 71 mg vitamin C; 28 mg calcium; 0 mg iron; 120 mg sodium; 401 mg potassium
  • Nutrition Bonus: Vitamin C (118% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

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