Roasted Kohlrabi with Garlic

Kohlrabi (pronounced kol-rob-ee) is a form of cabbage. It has a large bulb that can be eaten raw in coleslaw or served with other fresh vegetables like carrots or celery. The bulb can also be cooked and eaten when you peel off the thick green skin with a knife. The kohlrabi greens can be cooked like any other hearty green like kale or collard greens. This simple whole food recipe is easy to make and a delicious way to try kohlrabi.

Roasted Kohlrabi with Garlic width=

Yield: 4 servings

Total time: 40 minutes


3 bulbs kohlrabi, peeled and diced into 1/2 inch cubes

1 tablespoon grapeseed oil

3 cloves garlic, crushed width=

Pinch of salt


1. Pre-heat oven to 450 degrees F.

2. Combine the kohlrabi, oil, garlic, and salt in a medium bowl and then pour into a 9 x 13″ baking pan and spread into a single layer.

3. Roast for about 30 minutes, stirring every 10 minutes. Remove the kohlrabi when it is easily pierced with a fork and serve hot.

Note: This recipe can also be made on the grill. To roast kohlrabi on the grill, prepare recipe in the same way and wrap in tin foil until cooked through then serve.

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Erin Harner

Erin Harner is an Integrative Registered Dietitian Nutritionist (RDN), author, and speaker based in Ithaca, NY. Erin melds functional medicine and culinary nutrition to help her clients uncover their unique diet and confidently cook healthy nourishing meals that meet the needs of their whole family. Learn about Erin's services and connect on Instagram.

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