Roasted Jicama Food

ROASTED JICAMA

Roasted Jicama image

A great replacement for potatoes! Jicama has a slightly sweet flavor and only 20% of the calories and carbs.

Provided by vverkin925

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups jicama, cut into 1 inch cubes
1 small onion, chopped
1 tablespoon olive oil
2 cloves garlic, pressed or minced finely
1 teaspoon rosemary
1 teaspoon parsley

Steps:

Toss all ingredients together.
Spread in baking pan.
Roast in 400 degree oven for 1 hour stirring every 15 minutes.

MEXICAN JICAMA SNACK

Mexican Jicama Snack image

I found this recipe while on a trip to Mexico. It is a great snack that is crunchy, has a great flavor, and is very healthy. My kids love this and they can help make it. Happy crunching!

Provided by caztoindy

Categories Appetizers and Snacks Snacks Kids Healthy

Time 10m

Yield 6

Number Of Ingredients 3

Ingredients

1 large jicama
2 lime, juiced
1 tablespoon crushed red pepper, or to taste

Steps:

Peel jicama and cut into French fry-sized sticks. Combine with lime juice and cayenne pepper in a medium bowl and toss to coat. Serve as finger food.

Nutrition Facts : Calories 83.9 calories, Carbohydrate 19.6 g, Fat 0.4 g, Fiber 10.3 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8.7 mg, Sugar 4 g

ROASTED CORN, JICAMA AND MANGO SALAD

Roasted Corn, Jicama and Mango Salad image

Provided by The Hearty Boys

Categories side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 ears fresh corn, unshucked
1 large jicama, peeled and thinly julienned
1 ripe mango, peeled and chopped into 1/2-inch pieces
1/2 red onion, thinly sliced
2 tablespoons chopped cilantro leaves
Citrus vinaigrette, recipe follows
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves

Steps:

Preheat the oven to 400 degrees F.
Put the ears of corn on a baking sheet and place in the oven for 45 minutes. Remove and let cool. When the corn has cooled, shuck it and stand it on end. Using a sharp knife, run the blade down the cob to cut the kernels off. Rotate the cob and repeat until all the kernels have been cut off.
Combine the jicama, mango, red onion and cilantro in a large mixing bowl. Add the cooled corn, and toss with the vinaigrette. Chill until ready to serve.
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined.

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