2 cups, peeled and cubed
Extra Virgin Olive Oil
Cut off both ends and peel the outer skin off with a vegetable peeler.
Cut into 1/2-inch thick slices, then into 1/2-inch cubes.
Spread onto a baking sheet and season with salt and pepper.
Roast at 400F, tossing halfway through, for 25-30 minutes or until fork tender and light brown.
Garnish with fresh herbs, if desired.
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