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Roasted Kohlrabi, Beets, and Fennel

Roasted Kohlrabi, Beets, and Fennel – Forkwise recipe card (illustration, no photo yet)
DinnerAmerican⏱ 40 minServes 4EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 2 kohlrabi bulbs, peel and chopped into ¾- to 1-inch cubes
  • 2 medium beets, peeled and sliced about ½-inch-thick
  • 1 medium fennel bulb, cored and sliced about ½-inch-thick
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp grated or shredded parmesan
  • 2 tbsp chopped fresh parsley (or ½ teaspoon dried parsley)

Method

  1. Preheat the oven to 425°F.
  2. Add the kohlrabi, beets, and fennel to a baking sheet.
  3. Add the oil, salt, and black pepper. Toss to combine.
  4. Roast in the oven until fork-tender, about 25-30 minutes, stirring about halfway through the cooking time.
  5. Remove from oven.
  6. Add the parmesan and parsley. Toss to combine.
  7. Serve warm.

This recipe works well with a variety of root vegetables.

Recipe source: U.S. Department of Veterans Affairs Nutrition and Food Services · Public domain (U.S. Government work) · VA Nutrition and Food Services · Reformatted from PDF; ingredient quantities parsed
No photo yet – illustrated placeholder.