Thursday, July 23, 2015

Italian Roasted Jicama

It's Bertolli's 150th Anniversary!

find Bertolli on Facebook here.

To celebrate they sent me a present! Isn't that so sweet of them? I received this bottle right before we left for our trip so it was in the back of my mind for awhile.
What to do with the olive oil? What to do? What to do? THERE'S SO MUCH YOU CAN DO WITH GREAT OLIVE OIL!

It was a real problem.


I finally decided to use this beautiful bottle to roast some Jicama in some Italian seasonings.
Jicama is such an odd looking root vegetable. Let's be honest, it's pretty ugly. It's actually the root of a plant that's poisonous! Yikes!
But it's delicious! It's full of water and fiber. It's starchy like a potato and when roasted with Bertolli Olive Oil it becomes golden, crunchy, roasty, goodness.

I ate these babies hot and cold, so whichever way you serve them they're going to be devoured! I simply cut the bulb in half, peeled the skin off, and then chopped it thin. I laid the slices on an oiled baking sheet making sure to leave room inbetween slices so they could get crispy all around.
I topped them with a drizzle of oil and sprinkled Italian seasoning and salt.

I roasted them at 400* for 20 minutes and then flipped them, roasting for 10 more minutes. I  may or may not have immediately eaten some straight off the pan. :-)

You need to make these right away! Then go tell Bertolli how much you love them!


Italian Roasted Jicama
cook time 30 minutes

1 Jicama bulb- peeled and chopped or sliced
3 to 4 tbs Bertolli Extra Virgin Olive Oil
1 tbs Italian Seasoning
Salt to taste

Preheat oven to 400*. Lightly oil a baking sheet using 1-2 tbs Bertolli Extra Virgin Olive Oil.
Lay Jicama slices on baking sheet leaving room between each slice.
Drizzle remaining 2-3 tbs Bertolli Extra Virgin Olive Oil over the slices and sprinkle with Italian Seasoning and salt.
Roast for 20 minutes, flip each slice and roast 10 minutes more.

Allow to cool a few minutes on the pan and then serve!