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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Easy to make healthy dish.
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?