Roasted jicama recipe with daikon and green beans
1 lb. jicamas, quartered and quartered again
2 cups daikon radishes, diced
1 ½ cup green beans, halved
1 tbsp. oil
1 garlic clove, crushed
1 tsp. fresh rosemary, chopped
1 tsp. fresh parsley, chopped
Preheat oven to 400 F (200 C). Combine oil, garlic, rosemary and parsley. Season according to taste.
Add jicamas, daikon radishes and green beans. 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.