Roasted Jicama

It was awesome! I crumbled all spices by hand and put in bowl with 1/2 c olive oil then added veggies as I cut them. Mixed well and let marinate about 30 minutes while chuck was in pot. Dumped on Silpat sheet and roasted. Jicama and beets were nice and crunchy while other root veggies came out soft and mushy. LOVED this recipe and will do again!

I tried this about a few months ago when I had some Jicama on hand and it just didn't work. I tried cooking it and cooking it way past the time mentioned on the cooking but it still kept it's crunchy texture and didn't soften at all. I was extremely disappointed. Next time my Jicama is going into a salad.

I bought some jicama for the first time recently for a cold brown rice salad, and had some leftover so I thought I would try something really different. I'm surprised that I didn't like this more, but just didn't enough the flavor of roasted jicama. I followed the recipe exactly, using fresh garlic & herbs...but it just didn't work for me.

i hadn't had jicama before and this is the recipe I used. Very tasty and a nice snack!

I love raw Jicama, but this was the first time I ever had it cooked. I am not sure I like it cooked. I was going to give it 3 stars but I think that would be unfair. I love bell pepper raw and slightly cooked like stir-fry but don't care for it "fully" cooked. The Jicama might be the same deal. The seasonings here were nice but to me the cooked Jicama is too sweet...not what I was expecting.