Roasted Kohlrabi with Garlic, Lemon, and Pecorino Recipe

If you’re ready to fall in love with a humble, underrated veggie, Roasted Kohlrabi with Garlic, Lemon, and Pecorino is your ticket. This recipe transforms the oddly charming kohlrabi into golden, crispy-edged wedges smothered in bright lemon, plenty of savory garlic, and a shower of nutty Pecorino. Whether you’re a seasoned kohlrabi fan or just curious, this dish is a wildly satisfying blend of textures and flavors that will surprise and delight you.

Ingredients You’ll Need

This recipe only asks for a handful of everyday ingredients, and yet each one brings its own magic to the table. From the earthy kohlrabi to zesty lemon and that rich, salty Pecorino, every element is chosen to make Roasted Kohlrabi with Garlic, Lemon, and Pecorino the perfect balance of bold flavor and snackable comfort.

• Kohlrabi: Look for firm, bright bulbs—the star of the show turns buttery and golden in the oven.
• Olive oil: Adds lusciousness and helps those wedges brown up beautifully; even a tablespoon is enough.
• Garlic powder: Provides savory depth without overpowering the sweet kohlrabi flavor.
• Lemon: Both juice and zest wake up the whole dish with freshness and a little tang.
• Pecorino Romano or Parmesan cheese: Melts slightly onto the hot kohlrabi wedges, adding irresistible saltiness and savor.
• Green onions: A pop of color and mild bite—just sprinkle over right before serving for extra flavor and crunch.

Variations

Roasted Kohlrabi with Garlic, Lemon, and Pecorino is incredibly flexible, so don’t be shy about switching things up! You can easily tweak the seasoning or toppings to suit your mood, or adjust based on what’s in the fridge.

• Herb Lovers: Add fresh chopped thyme, basil, or parsley after roasting for a green, aromatic hit.
• Add a Little Heat: Sprinkle chili flakes or black pepper over the wedges before roasting for a gentle kick.
• Dairy-Free Option: Skip the cheese or try a dairy-free parmesan-style topping for a vegan-friendly take.
• Different Cheeses: Swap Pecorino for ricotta salata, Manchego, or your favorite hard cheese for a fun twist.

How to Make Roasted Kohlrabi with Garlic, Lemon, and Pecorino

Step 1: Prep and Preheat

First things first, get your oven hot—set it to 425° F so it’s nice and ready when your kohlrabi hits the pan. Line a rimmed baking sheet (grab a dark pan if you want even deeper browning) and set it aside. This step sets you up for maximum crispiness later!

Step 2: Peel and Cut Kohlrabi

Trim the root ends off your kohlrabi bulbs, then use a sharp vegetable peeler to remove the tough outer skin. Just follow the natural contours and “stripes”—there’s no need for perfect shapes! Then, cut each bulb into chunky 1″ wedges that will hold up in the oven and get crisp all over. If you have enormous kohlrabi, halve the wedges so everything roasts at the same rate.

Step 3: Toss with Oil and Garlic

Gather the wedges on your baking sheet, drizzle with olive oil, and dust generously with garlic powder. Toss everything until evenly coated, then spread the pieces out in a single layer, placing as many flat sides down as possible for best browning. Just this quick toss infuses every bite with flavor.

Step 4: Roast to Golden Perfection

Pop the tray into the oven and roast for around 30 minutes. About halfway through, flip each wedge so the other side has a chance to turn golden and crispy. You’re looking for fork-tender, deeply caramelized kohlrabi—you’ll smell when they’re ready!

Step 5: Dress and Finish

Once they’re hot out of the oven, scoop the roasted kohlrabi onto a serving platter. Squeeze over fresh lemon juice, sprinkle with lemon zest, then shower on plenty of Pecorino Romano and the green onions. The cheese will melt just slightly, clinging to each golden wedge, and the flavors come alive with that final zing of lemon.

How to Serve Roasted Kohlrabi with Garlic, Lemon, and Pecorino

Garnishes

These golden wedges only need a final shower of lemon zest, extra Pecorino, and a handful of sliced green onions to make them pop. If you want to go all in, a sprinkle of flaky salt or a fresh grind of black pepper is delicious too. The contrast of citrus, cheese, and tender-crisp kohlrabi makes every bite shine.

Side Dishes

Pair Roasted Kohlrabi with Garlic, Lemon, and Pecorino alongside a juicy roast chicken, grilled salmon, or a hearty grain salad. It also loves to be the star in a spread with hummus, olives, and warm bread. These wedges are satisfying as a plant-rich snack just on their own, but play beautifully with almost any Mediterranean or spring-inspired meal.

Creative Ways to Present

Try piling the warm kohlrabi wedges high on a platter with lemon wedges tucked between for a rustic, shareable look. For a light lunch, top mixed greens with your roasted kohlrabi, add a drizzle of extra olive oil, and finish with a soft-cooked egg. Or make them finger-friendly as an appetizer by serving on small plates with toothpicks and an aioli for dipping—the flavors of Roasted Kohlrabi with Garlic, Lemon, and Pecorino really shine any way you serve them.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Kohlrabi with Garlic, Lemon, and Pecorino keeps remarkably well! Just tuck extra wedges into an airtight container in the fridge—they’ll stay tasty for up to 3–4 days. The texture remains satisfyingly sturdy, never mushy.

Freezing

While it’s possible to freeze roasted kohlrabi, its best texture is fresh or reheated from the fridge. If you do freeze it, use a sturdy freezer-safe container, and know that the wedges will soften slightly once thawed—still fine for adding to soups or tossing into a veggie hash!

Reheating

Reheat your kohlrabi wedges in the microwave (they stay tender) or, for crisp edges, pop them back onto a baking sheet in a hot oven for a few minutes. Add a fresh squeeze of lemon and a pinch more Pecorino to perk up flavors just before serving.

FAQs

Final Thoughts

If you’re looking for a veggie side dish that’ll really surprise you, give Roasted Kohlrabi with Garlic, Lemon, and Pecorino a try. It’s easy, deeply flavorful, and just the sort of snackable dish that disappears quickly from the table. I hope you love every lemony, cheesy wedge as much as I do—be sure to share this with friends, because even skeptics can’t resist these golden beauties!

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