Roasted kohlrabi, carrots and parsnips

When young, kohlrabi has a sweet and mild flavour. It is part of the cabbage family.

Roasted kohlrabi, carrots and parsnips


Serves 4

2 kohlrabi, ends and knobs trimmed, and sliced into chunks
1 parsnip, peeled, and sliced into chunks
2 carrots, peeled and sliced into chunks
2 Tbsp canola oil
1-2 cloves garlic, peeled and crushed
pinch salt
freshly ground black pepper, to taste
5-6 Italian parsley sprigs


Preheat oven to 200°C.
Place all ingredients in a roasting pan. Add oil and garlic and toss to coat.
Bake in preheated oven for 25-35 minutes, or until golden brown and tender when pierced with a knife.
Turn several times during cooking.
Add salt and pepper and serve garnished with parsley.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 279kj
Protein 1.3g
Total fat 3.7g
- saturated fat 0.3g
Carbohydrates 5.5g
- sugars 4.4g
Fibre 3.5g
Sodium 78mg

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