Kohlrabi is a lesser known vegetable in the western world, but it shouldn't be, especially if you're eating low-carb. It makes for a great replacement for starchy potatoes, like with this roast kohlrabi with savoury garlic sauce recipe. The wedges roast up nicely in the oven and are then topped with a simple garlic sauce that's reminiscent of Caesar salad dressing.

Keto Roast Kohlrabi with Savoury Garlic Sauce Recipe



  1. Toss together kohlrabi wedges and avocado oil in a large bowl. Place wedges in hot skillet, and cook, undisturbed, until brown around edges, around 6 minutes.

  2. Transfer skillet to preheated oven, and roast wedges, stirring occasionally, until tender when pierced with tip of a knife, around 12-15 minutes. Remove from oven and place kohlrabi wedges in a large bowl.

  3. While kohlrabi cooks, heat extra virgin olive oil in a small skillet over low heat. Add anchovies, garlic, and crushed red pepper; cook, stirring occasionally, until anchovies are sizzling and garlic is tender, about 5 minutes. Transfer anchovy mixture to a mini food processor (or use a mortar and pestle). Add lemon juice and white wine vinegar to anchovy mixture, and pulse until fully blended. Transfer to a small bowl and stir in parsley.

  4. Add sliced kohlrabi greens and water to skillet over medium. Cook, stirring constantly, until greens are wilted, about 1 minute. Transfer greens to bowl with wedges, and toss with sauce. Serve immediately. (*Feel free to omit this step if your kohlrabi has no greens.)

Did you make this keto roast kohlrabi with savoury garlic sauce recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)