Grilled Jicama: A Surprisingly Delicious Side

My introduction to jicama was accidental. A farmer’s market vendor, seeing my confusion over the odd-looking root vegetable, offered me a slice. The crisp, slightly sweet bite was a revelation! Since then, I’ve experimented with jicama in salads, slaws, and, most recently, on the grill. The char and smoky flavor transform this humble root into something truly special, a delightful counterpoint to richer grilled meats or a star in its own right.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 4-6 minutes
• Total Time: 9-11 minutes
• Servings: 6
• Dietary Type: Vegan, Gluten-Free, Low-Carb

Ingredients

• 1 jicama, peeled and sliced into thin discs (about 1/4 inch thick)
• Salt, to taste
• Pepper, to taste
• Allspice, to taste

Equipment Needed

• Grill
• Tongs
• Plate or platter for serving

Instructions

1. Begin by prepping the jicama. Peel the entire root vegetable thoroughly to remove the tough outer skin. Once peeled, slice the jicama into thin discs, aiming for about ¼ inch thickness. Slicing the jicama uniformly ensures even cooking on the grill.

2. Season the sliced jicama generously. Sprinkle both sides of each slice with salt, pepper, and allspice. Be sure to coat each slice well with the spices for the best flavor.

3. Allow the seasoned jicama to sit for about 20 minutes. This resting period allows the salt to draw out some of the moisture from the jicama, which will help it to caramelize beautifully on the grill. The spices will also have a chance to meld with the jicama.

4. Preheat your grill to high heat. A hot grill is essential for achieving those lovely grill marks and a slightly charred exterior. If using a gas grill, preheat all burners on high. For a charcoal grill, ensure the coals are glowing red and covered with a light layer of ash.

5. Carefully place the seasoned jicama slices directly onto the hot grill grates. Avoid overcrowding the grill; work in batches if necessary to maintain even heat distribution.

6. Grill the jicama for 2-3 minutes on each side, or until grill marks appear and the jicama is slightly softened but still retains its crispness. Keep a close eye on the jicama as it cooks, as it can burn quickly on a hot grill.

7. Using tongs, carefully flip the jicama slices and grill for another 2-3 minutes on the other side, until grill marks are present and the jicama is cooked through.

8. Remove the grilled jicama from the grill and transfer it to a plate or platter for serving.

Expert Tips & Tricks

• Slice uniformly: Uniformly sized slices ensure even cooking. Use a mandoline for perfectly even slices if you have one.
• Don’t skip the resting period: The 20-minute resting period is crucial for drawing out moisture and allowing the spices to penetrate.
• High heat is key: A hot grill is essential for caramelization and those beautiful grill marks. Make sure your grill is properly preheated.
• Watch for burning: Jicama can burn quickly on a hot grill, so keep a close eye on it and adjust the heat if necessary.
• Add a touch of oil: If your grill is prone to sticking, lightly brush the grill grates with oil before grilling the jicama.
• Spice it up: Experiment with different spices. Chili powder, cumin, or smoked paprika would all be delicious additions.
• Jicama Selection: Choose firm, heavy jicama roots without any blemishes. Smaller jicama tends to be sweeter and less starchy.

Serving & Storage Suggestions

Grilled jicama is best served immediately while it’s still warm and has that wonderful grilled flavor. It makes an excellent side dish to grilled meats, fish, or poultry. You can also serve it as a unique appetizer or snack.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, although the texture may soften slightly. Grilling is best right away for optimal texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	41.7 kcal
Calories from Fat	0 kcal	2%
Total Fat	0.1 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	4.4 mg	0%
Total Carbohydrate	9.7 g	3%
Dietary Fiber	5.4 g	21%
Sugars	2 g	7%
Protein	0.8 g	1%

Variations & Substitutions

• Spice variations: As mentioned earlier, experiment with different spices to customize the flavor profile. Consider adding a pinch of chili powder for a little heat, or smoked paprika for a smoky flavor.
• Herb variations: Instead of allspice, try using fresh herbs like rosemary or thyme for a more herbaceous flavor. Chop the herbs finely and sprinkle them over the jicama along with the salt and pepper.
• Citrus zest: Add a little citrus zest (lemon, lime, or orange) for a bright and zesty flavor.
• Marinade: For a more intense flavor, marinate the jicama slices for 30 minutes to an hour before grilling. A simple marinade could consist of olive oil, lemon juice, garlic, and your favorite herbs and spices.
• Glaze: Brush the grilled jicama with a glaze during the last minute of grilling for added flavor and sweetness. A glaze made from honey, soy sauce, and ginger would be delicious.
• Vegetable Skewers: Alternate jicama slices with other veggies on skewers for easy grilling. Bell peppers, onions, and cherry tomatoes pair well.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of spice besides allspice?
A: Absolutely! Feel free to experiment with different spices like chili powder, cumin, smoked paprika, or even a pre-made spice blend.

Q: How do I know when the jicama is done grilling?
A: The jicama is done when it has visible grill marks, is slightly softened but still retains some crispness, and is heated through. Avoid overcooking, as it can become mushy.

Q: Can I grill jicama indoors using a grill pan?
A: Yes, you can use a grill pan on your stovetop. Preheat the grill pan to high heat and follow the same grilling instructions as for an outdoor grill.

Q: Is it necessary to let the jicama sit with the spices for 20 minutes?
A: While not strictly necessary, allowing the jicama to sit with the spices for 20 minutes helps to draw out some moisture and allows the flavors to meld, resulting in a more flavorful dish.

Q: Can I store leftover grilled jicama?
A: Yes, you can store leftover grilled jicama in an airtight container in the refrigerator for up to 3 days. The texture may soften slightly upon reheating.

Final Thoughts

Grilled jicama is a surprisingly versatile and delicious side dish that’s perfect for summer barbecues or any time you’re looking for a healthy and flavorful alternative to potatoes. It’s quick, easy to make, and can be customized to your liking with different spices and seasonings. So, fire up your grill and give this unique recipe a try! I encourage you to experiment with different flavors and share your feedback. Grilled jicama pairs wonderfully with grilled chicken or fish and a refreshing summer salad. Enjoy!