Roasted Jicama

  • Starla Robinson
  • May 23, 2019
  • No Comments

There are several vegetables that we recommend for replacing potatoes with… cauliflower, rutabaga, parsnips, turnips, and jicama! This roasted jicama gets nice and browned and is a good stand-in for home fries or breakfast potatoes. Pair it with turkey bacon or add it to a batch of eggs for a scramble.

Jicama is a root vegetable that grows commonly in Mexico and is frequently referred to as a Mexican Turnip. They are very versatile! You can eat it raw, while it is crispy with a slight sweet flavor, or you can cook it and it will take on the flavors of whatever you season it or cook it with. They’re usually pretty easy to find in the spring and summer months at most grocery stores.

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Roasted Jicama
  1. Preheat oven to 400 Fahrenheit.
  2. Cut the jicama into medium pieces.
  3. Drizzle a metal pan with olive oil, then toss the jicama into the pan and coat with the oil.
  4. Add salt, pepper, and garlic powder and toss again.
  5. Roast in the oven for 15 minutes. Remove from oven and turn/toss jicama pieces in the pan.
  6. Place back into the oven and roast for another 30 minutes.
  7. Remove from oven and serve.

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