Roasted Kohlrabi with Garlic, Lemon and Pecorino
- Preheat oven to 425° F. Have a rimmed baking sheet handy. If you have a dark one, grab that as it will promote even more browning, which translates into more deliciousness.
- Trim the root end off the kohlrabi then use a sharp vegetable peeler to remove the tough outer skin of the kohlrabi. I find it easier to follow the natural “stripes”, rather than try to enforce a pole-to-pole peeling direction on the thick skin.
- Place the flat, trimmed side down and cut the kohlrabi into 1” (2.5 cm) wedges. If the kohlrabi was very large to start with, cut the wedges in half so they are closer to 2 – 3” in length. Mostly just try to have them all be roughly the same thickness and size so they roast evenly.
- Pile the kohlrabi on the baking sheet, then toss with the oil and garlic powder. Spread the wedges into an even layer, flat sides down for better browning.
- Roast for about 30 minutes, until tender and golden brown. Halfway through the roasting time, flip the wedges over so the other flat side can brown.
- Remove from the oven and transfer the wedges to a serving platter. Squeeze the lemon over the wedges then finish by sprinkling lemon zest, cheese, and green onions over the kohlrabi. Leftovers keep nicely tightly covered in the fridge and reheat well in the microwave.