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Roasted Kohlrabi

As a health coach, I frequently start my one-on-one weight loss programs by asking my client to focus on what to add to their diets rather than focusing on what to eliminate. If we put more emphasis on the positive, some of the negatives will go away!

Often, we start with vegetables because that is usually the area most people need to work on. I like to take it a step further, however. Why not try something you have never had before? Or maybe you have had it, but have never made it yourself. There are so many nutritious, delicious vegetables to pick from! So many of us are missing out by sticking to green beans, broccoli and asparagus! Don't get me wrong some of those are my favorites, but variety makes meal prep and consumption way more interesting! If we can get excited about our veggies, we might make the effort to put an emphasis on them!

Meet Kohlrabi, if you have never met before.

Kohlrabi is part of the cabbage family. Its taste has been described as if an artichoke was crossed with a potato. I agree and what a yummy combo that could be! Its taste has also been compared to a broccoli stem, but softer and more palatable. The consistency is similar to that of an apple.

These bulbs are noted for their diversity in cooking applications and tremendous health benefits. Aside from being a great source of fiber, kohlrabi is loaded with vitamins and minerals—potassium, copper, manganese iron, calcium, vitamin C, A, K and B-complex vitamins.

How many of you have made kohlrabi? I have to admit this was my first time. I love roasted vegetables so I roasted my kohlrabi and it was delicious!

Roasted Kohlrabi


3-4 Kohlrabi bulbs

1-2 Tablespoons olive oil

1-3 Garlic cloves

Salt and pepper to taste

1/3 cup fresh parmesan


Preheat the oven to 450 degrees.

Cut the bulb into fourths, remove skin and cut into bite sized pieces.

Toss in olive oil, garlic, sea salt and pepper.

Roast in baking pan for 15-20 minutes.

Remove pan and sprinkle with parmesan cheese.

Roast 5 more minutes.

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