Sharon Palmer

Published on March 30, 2020

Updated on January 16, 2024

Have you ever seen a knobby green-white root vegetable with spiky tentacles resembling a dragon and wondered what it was? Well, that, my friend, is kohlrabi. This super-nutritious veggie is part of the cruciferous family, along with cabbage, cauliflower, and kale. Thus, it’s linked with cancer protection. The bulb is delicious in roasted veggies, like this recipe. I used purple kohlrabi I found at my farmers market, but you can easily use the white-green variety. Simply chop it up and toss it with cumin seeds, garlic, olive oil, vinegar, and pumpkin seeds and roast it until it’s crispy good.

Step-By-Step Guide:

Toss with garlic, cumin seeds, pumpkin seeds, olive oil, vinegar, and salt and pepper, if desired.

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Roasted Kohlrabi with Pumpkin Seeds (Vegan, Gluten-Free)

(37 votes, average: 3.16 out of 5)
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3.2 from 37 reviews

Author: The Plant-Powered Dietitian
Total Time: 1 hour
Yield: 4 servings 1x

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Description

Simply chop up super nutritious kohlrabi and toss it with cumin seeds, garlic, olive oil, vinegar, and pumpkin seeds and roast it until it’s crispy good in this easy recipe.

Ingredients

Scale

3 large kohlrabi bulbs, trimmed, scrubbed*
1 clove garlic, minced
1 ½ teaspoons cumin seeds
¼ cup pumpkin seeds
1 ½ tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper, as desired

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Instructions

Preheat oven to 375 F.
Slice kohlrabi into small chunks. Place in a small 9 X 9 inch baking dish.
Add garlic, cumin seeds, pumpkin seeds, olive oil, vinegar, and salt and pepper, as desired. Toss together.
Roast for about 50 minutes, until golden brown.

Notes

*You don’t have to peel your kohlrabi if you enjoy the outer peels, though if you prefer; go ahead and peel it. Scrub it well with a vegetable brush if you are not going to peel it.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Cuisine: American