Roasted Kohlrabi and Carrots with Cilantro

I hope you all had a wonderful Thanksgiving!  We’ve spent the last few days traveling up and down the gorgeous California coast!  On our brief holiday road trip we drove along the edges of huge seaside cliffs, met some playful elephant seals, and visited the magnificent and truly one of a kind Hearst Castle.

During our adventure we also had the opportunity to indulge in several delicious (and large) meals, including a traditional Thanksgiving dinner.   While we are truly grateful for all of the wonderful holiday food and fun, it is nice to be back home where we can prepared some simpler and healthier fare—like these roasted carrots and kohlrabi.

Kohlrabi is another vegetable that came in our CSA box that I’ve never prepared before.  I read online that kohlrabi is part of the Brassica family (or to be more correct, the Brassica genus) and so it has a lot of edible relatives, including cabbage, cauliflower, Brussels sprouts, and broccoli.  Like many of its relatives, kohlrabi can be eaten both raw and cooked, so I decided to do with it what I’ve done with a lot of new veggies—roast it!

I’ve posted quite a few roasted vegetable dishes, but we just can’t seem to get enough of them.  They are so easy to make and as I’ve mentioned before, roasting veggies usually gives them a slightly sweeter flavor that can help mask the natural bitterness of some vegetables.  The roasted kohlrabi and carrots were delicious and the cilantro that I mixed in gave the dish a nice refreshing twist.

Roasted Kohlrabi and Carrots with Cilantro

  • 3 small kohlrabi, stems removed
  • 1 bunch of carrots
  • olive oil
  • salt and pepper
  • 2 tablespoons minced cilantro (optional)

Peel the kohlrabi and carrots and cut them into equal sized pieces.  Spread vegetables in to a single layer on a baking pan.   Drizzle with olive oil and season with salt and pepper.  Roast the veggies at 450° for 20-30 minutes or until the veggies are tender and turn golden brown in places.  Mix in the minced cilantro before serving.

Tasty Easy Healthy Green Recipe Ratings:

Recipe Report Card Notes About Recipe Ratings

Tasty Rating


Four Chefs (Delicious!)

Roasted vegetables are always a hit with us!

Easy Rating


Four Easy Chairs (“ABC, Easy as 123…”!)

Very simple—just peel, cut and roast.

Healthy Rating


Five Apples (My Body is My Temple!)

A tiny bit of added fat, but overall a very nutritious side dish.

Green Rating


Five Leaves (Absolute Green)

All of the veggies were local and organic.


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