Crispy Roasted Kohlrabi Fries with Garlic Aioli

Serves 2–4 | Ready in 30 minutes

Golden on the outside, tender on the inside—these kohlrabi fries are addictively snackable and the perfect way to turn this quirky veggie into your new go-to side.

Ingredients:
2–3 fresh kohlrabi bulbs, peeled and cut into matchsticks or wedges

1½ tbsp Olive Oil

½ tsp smoked paprika

½ tsp garlic powder

Salt & freshly ground black pepper

Optional: fresh herbs (parsley, thyme), lemon zest

For the Garlic Aioli:
¼ cup mayo or yogurt

1 clove garlic, finely grated

1 tsp lemon juice

Pinch of salt

Instructions:
Preheat Oven:
Set to 425°F. Line a baking sheet with parchment paper.

Season the Kohlrabi:
Toss kohlrabi sticks with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on the baking sheet.

Roast:
Roast for 20–25 minutes, flipping halfway, until golden brown and crisp on the edges.

Make the Aioli:
While fries roast, stir together mayo/yogurt, garlic, lemon juice, and salt. Chill until ready to serve.

Serve:
Plate fries hot out of the oven, sprinkle with herbs or lemon zest if desired, and serve with aioli on the side.

Tips & Pairings:
Great alongside Deeply Rooted Ranch Chicken Drumsticks or burgers

Toss into a grain bowl with roasted veggies & tahini

Slice kohlrabi raw for slaw or salad if you’ve got extra!