Parmesan-Roasted Kohlrabi

Kohlrabi wedges roasted hot till the edges caramelize, finished with garlic & parmesan

Serves 4 · 10 min

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2–3 kohlrabi bulbs, peeled deep & cut into ¾-inch wedges or cubes
2 Tbsp olive oil
2 garlic cloves, minced
⅓ cup grated parmesan
salt · pepper · chili flakes (optional) · lemon & parsley to finish

What you need

2–3 kohlrabi bulbs, peeled deep & cut into ¾-inch wedges or cubes

2 Tbsp olive oil

2 garlic cloves, minced

⅓ cup grated parmesan

salt · pepper · chili flakes (optional) · lemon & parsley to finish

Prep & toss. Heat oven to 425°F. Peel the kohlrabi deep past the fibrous layer, cut into wedges, and toss with oil, salt, and pepper. Spread in a single layer — crowding steams instead of browns.
Roast. 20–25 min, flipping once, until deep golden and fork-tender.
Garlic & parm. Toss with the minced garlic and parmesan, return 5 min so the cheese melts and crisps and the garlic just cooks — don't add it earlier or the garlic burns.
Finish. Squeeze lemon, scatter parsley and chili flakes. Serve hot.

Steps — tap one to keep your place

1. Prep & toss. Heat oven to 425°F. Peel the kohlrabi deep past the fibrous layer, cut into wedges, and toss with oil, salt, and pepper. Spread in a single layer — crowding steams instead of browns.

2. Roast. 20–25 min, flipping once, until deep golden and fork-tender.

3. Garlic & parm. Toss with the minced garlic and parmesan, return 5 min so the cheese melts and crisps and the garlic just cooks — don't add it earlier or the garlic burns.

4. Finish. Squeeze lemon, scatter parsley and chili flakes. Serve hot.

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.