Ingredients

• 3 medium kohlrabi bulbs, peeled and diced into 1-inch cubes

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• ½ teaspoon freshly cracked black pepper

• 1 clove garlic, minced

• Zest and juice of 1 lemon

• 1 tablespoon chopped fresh parsley (or dill)

• Optional: a sprinkle of grated Parmesan or nutritional yeast for serving

Instructions

1. Prep the kohlrabi: Preheat oven to 400°F (200°C). Peel off the tough outer layer of each kohlrabi bulb and dice into cubes.

2. Season & roast: Toss the cubes in olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, flipping halfway, until golden and tender.

3. Make the dressing: In a small bowl, whisk together garlic, lemon zest, lemon juice, and parsley.

4. Finish: When the kohlrabi comes out of the oven, drizzle with the lemon-garlic dressing. Toss gently to coat.

5. Serve: Top with Parmesan or nutritional yeast if desired. Serve warm as a side dish or toss into a grain bowl.