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Chile-Garlic Roasted Kohlrabi

  • 20 m
  • 40 m
Adam Dolge
“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.”


    • 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


  • 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.
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