WHY THIS RECIPE WORKS A simple, quick roast with a trio of flavorful seeds is an excellent and crowd-pleasing way to bring mild-tasting kohlrabi to the dinner table. A hot oven (450 degrees) browned the kohlrabi beautifully, and the ¾-inch pieces cooked in just 20 minutes. Usually seeds are toasted before being included in a dish, but here the high heat of the oven rendered that extra step unnecessary. Lining the baking sheet with foil prevented the kohlrabi from sticking to the pan. (We initially tried using more oil, rather than foil, but that just made the kohlrabi greasy.) As the kohlrabi roasts, make sure to shake the pan once or twice to encourage even browning.
Serves 4
TOTAL TIME: 35 minutes
INGREDIENTS
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sesame seeds
- 1 teaspoon poppy seeds
- ½ teaspoon fennel seeds, cracked
- Salt and pepper
- 2 pounds kohlrabi, trimmed, peeled, and cut into ¾-inch pieces
INSTRUCTIONS
- Preheat the oven to 450 degrees and line a rimmed baking sheet with foil.
- In a large bowl, combine the olive oil, sesame seeds, poppy seeds, fennel seeds, ½ teaspoon of salt, and ¼ teaspoon of pepper. Add the kohlrabi and toss to coat.
- Spread the kohlrabi onto the prepared baking sheet and roast, stirring occasionally, for about 20 minutes, until browned and tender.
- Season with salt and pepper to taste and serve.
