Fine Cooking Magazine - November/December 2020

Servings: 4

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.

Ingredients

1 medium jícama (1-3/4 lb.), peeled and cut into medium dice (about 5 cups)
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 Tbs. finely chopped red onion
2 Tbs. finely chopped fresh flat-leaf parsley
1-1/2 tsp. hot sauce, such as Crystal; more to taste
1 tsp. finely grated lime zest

Calories (kcal) : 160
Fat Calories (kcal): 90
Fat (g): 10
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 7
Cholesterol (mg): 0
Sodium (mg): 340
Carbohydrates (g): 17
Fiber (g): 9
Sugar (g): 4
Protein (g): 1

Preparation

Position a rack in the center of the oven and heat to 425°F.
On a rimmed baking sheet, toss the jícama with 2Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper, and arrange in a single layer. Cover tightly with foil and roast, 25 minutes. Remove the foil and continue roasting, tossing frequently, until the jícama begins to brown on the bottom and is crisp-tender, about 30 minutes more.
In a medium bowl, combine the jícama, the remaining 1 Tbs. oil, the onion, parsley, hot sauce, lime zest, and 1/2 tsp. salt. Toss to coat and serve.

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Reviews (4 reviews)

JenniferERamsey | 02/14/2019
Easy to make healthy dish.
springs9 | 05/11/2017
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.
Bagni | 03/03/2017
So simple, fabulous combo!
rkjurk | 02/25/2017
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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What We're Cooking Now

Name: Sweet and Hot Roasted Jícama
Yield: 4 servings
Cuisine: Latin American
Ingredients: 1 medium jícama (1-3/4 lb.), peeled and cut into medium dice (about 5 cups); 3 Tbs. extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3 Tbs. finely chopped red onion; 2 Tbs. finely chopped fresh flat-leaf parsley; 1-1/2 tsp. hot sauce, such as Crystal; more to taste; 1 tsp. finely grated lime zest