Roasted Jicama and Peppers | Savory
Usually served raw, jicama’s mild sweetness is also delicious when roasted, as in this light side dish. Pair with pork chops, steak, or chicken.
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Cooking tools:
- Chef's knife
- Cutting board
- Oven
Ingredients
- 1 (2 lb) large jicama
- 1/2 (24 oz) bag mini sweet peppers, halved and seeded
- 3 tbsp olive oil
- 2 tsp chili powder
- 2 tbsp finely chopped fresh parsley
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