Spicy Jicama & Red Onion Shoestrings with Herbed Chipotle Aioli

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 large jicama (about 2 pounds), peeled
  • 1 small red onion, trimmed and peeled
  • 2 tablespoons extra-virgin olive oil
  • 3 slices whole-grain bread, lightly toasted
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon minced fresh herbs, such as parsley, cilantro and/or chives
  • 1 clove garlic, minced
  • 1/4- 1/2 teaspoon ground chipotle pepper

Directions

  1. Position racks in upper and lower thirds of oven; preheat to 425°F.

  2. Using a vegetable spiralizer, spiralize jicama and onion (see Tip). Place in a large bowl and toss with oil to coat.

  3. Pulse bread in a food processor into crumbs. Add to the bowl along with Parmesan, pepper and cayenne; toss to coat. Divide the mixture between 2 large rimmed baking sheets.

  4. Bake on the upper and lower racks, stirring and rotating the pans top to bottom halfway through, until browning in spots, about 30 minutes.

  5. Meanwhile, combine mayonnaise, herbs, garlic and chipotle to taste in a small bowl. Serve the shoestrings with the aioli.

Email to a friend | Print this recipe | Back