Roasted Kohlrabi & Brussels Sprouts with Valais Cheese

Contains:  Dairy, nightshades (seasoning only).  Is:  Vegetarian.

recipe, roasted, kohlrabi, brussels sprouts, cheese

Recipe concept sourced from:   I made some minor changes, but enough to say it is no longer that cook’s recipe. I had neither Parmesans nor parsley, so you are instead reading my recipe that uses Valais cheese and cilantro.  Oh, plus, due to a food challenge, I added in an equal amount of Brussels sprouts to the kohlrabi.

These kohlrabies were small purple ones grown locally.  I’d never seen such tiny and delicate ones!!  Because they were small, I didn’t peel them.  This dish is best considered a side.

recipe, kohlrabi, raw, brussels sprouts, cheese

Prep Time: 5-10 minutes.
Cook Time: 30-40 minutes.
Rest Time:  Not needed.
Serves:  2
Leftovers:  Yes.

 Roasted Kohlrabi & Brussels Sprouts with Valais Cheese


  • Kohlrabi, about 1/3 pound / 150 g.  For small ones as in here, quarter them.  For larger ones, peel, and cut into 1-inch / 2.5 cm segments or less.  
  • Brussels sprouts, about 1/3 pound / 150 g.  Slice off stems and halve what remains. 
  • Salt, to taste.
  • Ground chipotle pepper, to taste – perhaps a quarter teaspoon or so.  You know your taste buds.
  • High temperature cooking oil, about 2 – 2.5 tablespoons. 
  • Around 4 tablespoons of fine-grated cheese:  Valais, Pecorino Romano, Parmesan, or similar.   (Grate this yourself for best quality.)   
  • Cilantro or parsley chopped garnish.  


Pre-heat oven to 450 F / 230 C.

Add the chopped kohlrabi and Brussels sprouts to a cooking pan.

Add the cooking oil, salt and ground chipotle.  Toss to coat.

Place in oven for 30 minutes, removing about every ten minutes to re-toss.  This roasting dish is not covered.

Test for tenderness. If not tender enough, toss again and return to oven for a final ten minutes.

Remove, plate, sprinkle the cheese over the top, toss lightly, then sprinkle with cilantro or parsley.  Serve.

Kohlrabi, recipe, brussels sprouts, cheese

Valais Cheese”  I had never heard of this before, but mine came from a local dairy farmer.  I think it is likely to come from a French style of cheese.  I took a chance – It’s quite good!  Just went back and ordered more for my next local farm delivery!!!   PS:  The kohlrabi was also locally-grown.  May try it myself this coming season!

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About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Vegetarian and tagged , , , , . Bookmark the permalink.

1 Response to Roasted Kohlrabi & Brussels Sprouts with Valais Cheese

  1. Jhuls says:

    This one looks appetizing and sounds so healthy! Thanks for sharing at FF party! x

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