Naturally gluten-free and vegan.
Preheat the oven to 450 degrees, and line a baking sheet with parchment paper.
Prepare the kohlrabi by peeling off its leaves, trimming off the bottoms and the tops and peeling the hard exterior off with a vegetable peeler. Then dice into small-medium pieces.
Toss the kohlrabi with the olive oil and pepper and spread into a thin layer on the baking sheet. Roast for 15 minutes and flip. Then roast for another 10 minutes or until soft and lightly browned.
Remove the kohlrabi from the oven, toss it with the parsley and season with a pinch of salt. Serve warm with Creamy Old Bay Onion Dip.