Oven Roasted Jicama

Its been a little while since I had laid my hands on heavy carbs. To my surprise, I discovered in magazine called Well Fed Paleo that jicama is another alternative vegetable replacement for potatoes which led to the idea of this oven roasted jicama recipe which is also gluten free and paleo friendly. We served this along with our Thanksgiving turkey and it was a great complimentary side dish.

Ingredients:

2 cups jicama (cut into small 1 inch cubes)

Pancetta (as desired)

1 onion (chopped)

3 garlic cloves (minced)

1 tbsp rosemary

1 tsp parsley

1 tbsp olive oil

1 pinch sea salt

1 pinch ground black pepper

Directions:

1. Preheat oven to 400 degrees.

2. Mix all ingredients together (with the exception of the pancetta). Grease baking pan and spread all the jicama pieces on it.

3. Roast in oven for 1 hour and stir around every 15 minutes.

4. In a skillet, cook pancetta over medium heat until it turns nice and crispy.

5. Then add in the roasted jicama along with the pancetta.  Stir for another minute.

6. Serve and enjoy!

Oven Roasted Jicama

Yield: 4

Prep Time: 10

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Ingredients:

2 cups jicama (cut into small 1 inch cubes)

Pancetta (as desired)

1 onion (chopped)

3 garlic cloves (minced)

1 tbsp rosemary

1 tsp parsley

1 tbsp olive oil

1 pinch sea salt

1 pinch ground black pepper

Directions:

1. Preheat oven to 400 degrees.

2. Mix all ingredients together (with the exception of the pancetta). Grease baking pan and spread all the jicama pieces on it.

3. Roast in oven for 1 hour and stir around every 15 minutes.

4. In a skillet, cook pancetta over medium heat until it turns nice and crispy.

5. Then add in the roasted jicama along with the pancetta. Stir for another minute.

6. Serve and enjoy!

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