Jícama is more prized for its fresh crunch than its mild flavor. Roasted, it still has crunch but is sweeter, which makes a toss with hot sauce welcome. It’s good with barbecued ribs or fried fish, and it’s outstanding in vegetable soup.
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I usually use jicama raw, It never occurred to me to roast it! I just love this, so tasty. It's such a great way to use leftover jicama.
So simple, fabulous combo!
This is delicious! The combo of lime zest and red onion makes it so addictive! I didn't have the recommended hot sauce so I used sriracha. Be sure to salt to taste as needed after combining all ingredients.
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