This easy oven roasted kohlrabi recipe transforms the unique vegetable with a lemon vinaigrette, goat cheese, and fresh tarragon. Crunchy toasted sunflower seeds bring texture to round out this kohlrabi side dish.
Preheat the oven to 400°F and prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced kohlrabi rounds to the skillet, working in batches if necessary, and cook until golden brown on the bottom.
Flip the kohlrabi slices and cook the other side until golden brown.
Transfer the browned kohlrabi to the prepared baking sheet and roast in the oven until tender, about 10-12 minutes.
While the kohlrabi roasts, whisk together the remaining olive oil, lemon juice, minced shallots, salt, and pepper in a small bowl to make the vinaigrette.
Place the roasted kohlrabi on a serving dish and pour the vinaigrette over the top.
Finish by garnishing with crumbled goat cheese, fresh tarragon, and toasted sunflower seeds before serving.
Enjoy your roasted kohlrabi as a delightful side dish, perfect for pairing with your favorite protein or served over a bed of greens for a light meal.
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