Ingredients
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1 (2 lb) large jicama
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1/2 (24 oz) bag mini sweet peppers, halved and seeded
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3 tbsp olive oil
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2 tsp chili powder
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2 tbsp finely chopped fresh parsley
Steps
1
Preheat oven to 425°F. With a sharp chef’s knife, trim ends off the jicama. Resting jicama on one of the flat sides, cut away tough outer peel, following jicama curves with knife. Cut jicama in half and then into ½-inch-thick slices. Stack slices and cut into sticks.
2
In a large bowl, toss the peppers and jicama with the oil and chili powder. Season with salt. Spread in even layer on a large sheet pan. Roast 25–30 min., stirring halfway through, until jicama is browned and tender. To serve, garnish with the parsley.
