Usually served raw, jicama’s mild sweetness is also delicious when roasted, as in this light side dish. Pair with pork chops, steak, or chicken.
Ingredients
- 1 (2 lb) large jicama
- ½ (24 oz) bag mini sweet peppers, halved and seeded
- 3 tbsp olive oil
- 2 tsp chili powder
- 2 tbsp finely chopped fresh parsley
Steps
- Preheat oven to 425°F. With a sharp chef’s knife, trim ends off the jicama. Resting jicama on one of the flat sides, cut away tough outer peel, following jicama curves with knife. Cut jicama in half and then into ½-inch-thick slices. Stack slices and cut into sticks.
- In a large bowl, toss the peppers and jicama with the oil and chili powder. Season with salt. Spread in even layer on a large sheet pan. Roast 25–30 min., stirring halfway through, until jicama is browned and tender. To serve, garnish with the parsley.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- In Season
- gluten free
- April 2021
- Five Ingredients
- Guiding Stars
- Paleo
- 5 ingredients
- Egg Free
- Nut Free
- vegetarian
- Vegan
- Wheat Free
- Fresh
- Lactose Free
Nutrition information
- Calories 202kcal 10%
- Fat 11.0g 17%
- Saturated fat 2.0g 10%
- Carbs 26.0g 9%
- Sodium 50mg 2%
- 7.0g sugar
- 13.0g fiber
- 3.0g protein
- 0mg cholesterol
Guiding Stars:
What is Guiding Stars?
Ratings and reviews