Bacon and Parmesan Roasted Kohlrabi


By Francesca Patterson
Have you noticed that interesting-looking bulb vegetable that’s been on step 3? It’s called kohlrabi, and it’s not one to skip over! This seasonal veggie is in the cruciferous family, like broccoli, cabbages, and cauliflower, but has a slightly sweeter taste. It’s versatile and packed with nutrients like fiber and vitamin C, so this is a unique, tasty, and healthy addition to any dinner. There are many ways to prepare this, from slaws to sauteed or roasting, like in this recipe. Combined with the classic duo of parmesan and bacon, this vegetable dish will be delicious even to those who don’t love to eat their greens. Try this out if you’re interested in learning a simple yet satisfying way to prepare this springtime vegetable!

If you like this recipe, try this beet, carrot, and kohlrabi slaw!


  • 3-4 kohlrabi bulbs (peeled & chopped into 1-inch wedges)
  • 3 strips of bacon (diced)
  • 1/4 cup of grated Parmesan
  • 2-3 cloves of garlic (thinly sliced)
  • 1/4 tsp cayenne pepper
  • salt and pepper (to taste)
  • fresh parsley (chopped, for garnish)


  1. Preheat your oven to 425 degrees. While the oven is preheating, begin by cooking your diced bacon in a cast iron pan over medium heat until it just begins to brown. Turn off the stove and set the bacon aside on a paper towel, keeping some of the bacon grease still in the pan.
  2. Toss your kohlrabi and garlic in the remaining bacon fat and season with cayenne and salt and pepper to your taste. Place in the oven to cook for 15 minutes, and shake the pan halfway through.
  3. Bring the oven to broil at 450, and add the diced bacon and 1/4 cup of parmesan. Place the pan back in the oven to cook for about 5-7 minutes. Serve immediately


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