Looking for a quick, healthy, and delicious side dish? Look no further than this oven-roasted kohlrabi and carrots recipe. This simple yet flavorful dish is perfect for any meal, from weeknight dinners to weekend gatherings. The combination of sweet carrots and earthy kohlrabi is a delightful flavor match. The parmesan cheese used at the end adds a delightful salty flavor.
This is a beautiful fall side dish. I just love roasted vegetables after a summer of salads! Try these honey-roasted carrots, roasted red potatoes and carrots or this oven roasted broccoli! Oh, and you can't forget these roasted sweet potatoes made in the air fryer!
Below are my garden carrots and the kohlrabi I picked up at the farmer's market. Did you know many people love eating kohlrabi raw? Just cut it up and add a little salt as a quick snack.
Table of contents
Why I love these roasted veggies
This recipe is simple and easy to prepare. Toss the vegetables, sprinkle with some salt, and pop them in the oven. No complicated techniques or hours of prep time are required.
The combination of sweet carrots and earthy kohlrabi creates a delicious and satisfying flavor profile. The parmesan cheese topping adds a delightful salty flavor that elevates the dish.
This recipe is packed with essential vitamins, minerals, and fiber so it's healthy and delicious! It's a great way to incorporate more vegetables into your diet.
Kohlrabi and carrots are budget friendly vegetables, making this recipe a wallet-friendly option. They are also great veggies to plant and harvest from your own garden!
Ingredients
Other than the vegetables, not much is added!
- 3 medium sized kohlrabi, peeled and cut into ½ inch pieces.
- 3 larger carrots peeled and cut into thick ½ inch pieces (so they don't cook way faster than the kohlrabi)
- Olive oil
- Kosher Salt
- Grated Parmesan cheese. Optional but highly recommended!
Prep. tip for veggies - Kohlrabi is a hard vegetable. I cut it in ½ then cut off the skin. It's easier than trying to peel (like you would a potato). Try to cut everything roughly the same thickness so everything cooks at the same time.
Instructions
Preheat oven to 400°F.
Step 1
In a medium bowl, add olive oil and salt to the kohlrabi and carrots. Ensure there is a light coat of oil on the vegetables.
Step 2
Spray small baking sheet with no stick spray. Add seasoned vegetables and spread out, ensuring there is a little space between veggie pieces so they can roast (not piled because they will steam).
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Step 3
Roast for a total of 15 minutes, flipping roughly at the ½ way mark. At 15 minutes, check that centers of vegetables are tender (mainly Kohlrabi).
Step 4
Add optional Parmesan cheese on top of kohlrabi and carrots. Place back in the oven and roast for 3-5 minutes until cheese is starting to brown
Storage
Stores well in the refrigerator for 3 days in a covered container or wrapped plate.
FAQs
Sure, this recipe works for kohlrabi only. Just use double the kohlrabi.
The perfect cooking time will depend on the amount made, how accurate your oven temperature is and what your personal preference is.
If you would like more crisp veggies, I would start testing veggies with a fork at the 10 minute point. Remove from oven when you think they are ready.
Roasted Kohlrabi and Carrots
Ingredients
- 3 medium Kohlrabi Peeled and cut into ½ inch slices/pieces.
- 3 larger Carrots Peeled and cut into ½ inch slices
- 1 ½ tablespoon Olive oil
- 1 teaspoon Kosher salt
- ¼ cup Parmesan Cheese Optional but recommended!
Instructions
- Preheat oven to 400°F.
- In a medium bowl, add olive oil and salt to the kohlrabi and carrots. Ensure there is a light coat of oil on the vegetables.
- Spray a small baking sheet with no stick spray. Add seasoned vegetables and spread out, ensuring there is a little space between veggie pieces so they can roast (not piled because they will steam).
- Roast for a total of 15 minutes, flipping roughly at the ½ way mark. At 15 minutes, check that centers of vegetables are tender (mainly Kohlrabi).
- Add optional Parmesan cheese on top of kohlrabi and carrots. Place back in the oven and roast for 3-5 minutes until cheese is starting to brown.
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