Roasted Jicama, Parsnips, Radishes & Pineapple — Jalapeño/Orange Marinade

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:

  • jicama
  • parsnips
  • radishes
  • fresh pineapple
  • Cipolline onions

roasted jicama, parsnips, radishes & pineapple

 

The pineapple and vegetables were tossed in a marinade made by blending:

  • jalapeño
  • 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.

roasted jicama, parsnips, radishes & pineapple

roasted jicama, parsnips, radishes & pineapple

roasted jicama, parsnips, radishes & pineapple

 

The marinated vegetables were baked at 425ºF for 45 minutes, tossed halfway through.

roasted jicama, parsnips, radishes & pineapple

roasted jicama, parsnips, radishes & pineapple

roasted jicama, parsnips, radishes & pineapple

 

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.

roasted jicama, parsnips, radishes & pineapple



 


Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s