The other half of the jicama I used in a salad the other day needed to be used up. I had never tried roasting jicama before. Now was the time.
Roasted ingredients were:
- fresh pineapple
- Cipolline onions
The pineapple and vegetables were tossed in a marinade made by blending:
- orange zest preserved in alcohol
- orange flavor extract
- avocado oil
- white balsamic reduction
Shaved orange rind has been macerating in 100 proof alcohol for well over a year now, resulting in preserved orange zest and orange flavor extract.
The marinated vegetables were baked at 425ºF for 45 minutes, tossed halfway through.
It didn’t occur to me until later that I hadn’t salted anything, so I guess it wasn’t needed.
Also on the plate were garlic knots from a restaurant somewhere in North or South Carolina, neither one of us can remember where. They have been tucked away in the freezer ever since.