- 6 kohlrabi
- 2 tbsp olive oil
- 3/4 tsp salt
- Cayene pepper
- 3 tbsp parmesan cheese
- 1 tbsp parsley
- Peel 6 kohlrabi and cut into 1-inch wedges; toss with 2 tablespoons olive oil, 3/4 teaspoon kosher salt and a pinch of cayenne on a rimmed baking sheet.
- Roast at 450 degrees F, stirring every 10 minutes, until tender and golden, about 30 minutes.
- Toss with 3 tablespoons parmesan and 1 tablespoon chopped parsley.