It retains its crunch, but is a little sweeter in flavor. It will pair well with the dish you posted. It also will mary well with hot peppers, or red pepper flakes and powders. Look online and you will find several recipes for roasted jicama. I still like it brst in salds, slaw, or in slices with a bit of lime juice splashed on top.
Another great veggie is celriac (celery root), which can be peeled and used raw like jicama, or diced and used in soups and stews, or roasted, or even diced and used in stir fries. Oh, jicama is great when used in stir fries. Its sweetnes ballances nicely against the salty soy sauce, and adds another crunchy componant. Hope that helps.
Seeeeya; Chief Longwind of the North