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
  1. Preheat oven to 400 F (200 C). Combine oil, garlic, rosemary and parsley. Season according to taste.
  2. 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.