- Ready In:
- 1hr 10mins
- 2 cups jicama, cut into 1 inch cubes
- 1 small onion, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, pressed or minced finely
- 1 teaspoon rosemary
- 1 teaspoon parsley
- Toss all ingredients together.
- Spread in baking pan.
- Roast in 400 degree oven for 1 hour stirring every 15 minutes.
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It was awesome! I crumbled all spices by hand and put in bowl with 1/2 c olive oil then added veggies as I cut them. Mixed well and let marinate about 30 minutes while chuck was in pot. Dumped on Silpat sheet and roasted. Jicama and beets were nice and crunchy while other root veggies came out soft and mushy. LOVED this recipe and will do again!
I tried this about a few months ago when I had some Jicama on hand and it just didn't work. I tried cooking it and cooking it way past the time mentioned on the cooking but it still kept it's crunchy texture and didn't soften at all. I was extremely disappointed. Next time my Jicama is going into a salad.
I bought some jicama for the first time recently for a cold brown rice salad, and had some leftover so I thought I would try something really different. I'm surprised that I didn't like this more, but just didn't enough the flavor of roasted jicama. I followed the recipe exactly, using fresh garlic & herbs...but it just didn't work for me.