This great recipe features roasted jicama, beets and corn niblets in special herbs - great with roasted or barbecued meats and poultry.
This healthy, fast and easy to make roasted jicama recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1 lb. jicamas, halved, quartered and cut widthwise into 1 inch thick pieces
2 cups baby beets, peeled
1 ½ cup canned corn niblets, drained
1 tbsp. sunflower oil
1 garlic clove, crushed
1 tsp. fresh basil, chopped
1 tsp. fresh marjoram, chopped
METHOD:
Preheat oven to 400 F (200 C). Combine oil, garlic, basil and marjoram. Season according to taste.
Add jicamas, beets and corn niblets. Coat well. Bake in a non-stick pan for 1 hour until jicamas are soft and browned. Serve hot as an accompaniment to roasted or barbecued meats and poultry. It is also great as a full meal for two with a chunky salad, a soup and lots of crusty bread.
