Roasted Cassava Yuca Asado
Discover the ultimate comfort food with our Roasted Cassava (Yuca Asado) recipe, a crispy and flavor-packed side dish that brings Latin-inspired flair to your table. This oven-roasted cassava is first boiled to tenderness, then tossed in a fragrant blend of olive oil, minced garlic, smoky paprika, ground cumin, and a hint of black pepper before roasting to golden perfection. The result? A satisfying combination of creamy centers and crunchy edges, elevated by a fresh squeeze of lime and optional cilantro garnish. Perfect for serving alongside grilled meats or as a standalone snack, this naturally gluten-free and vegan dish is as versatile as it is delicious. Ready in under an hour, it’s an easy yet impressive way to enjoy the unique taste and texture of yuca.
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Recipe Information
Ingredients
- 2 pounds cassava (yuca)
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece lime, cut into wedges
- 2 tablespoons cilantro, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Peel the cassava and cut it into 3-4 inch long chunks. Slice each chunk in half lengthwise, then cut into evenly sized wedges or sticks.
Place the cassava pieces in a large pot and cover with water. Bring to a boil over medium-high heat and cook for 10-12 minutes, or until the cassava is fork-tender but not falling apart. Drain and set aside to cool slightly.
In a large bowl, combine olive oil, minced garlic, paprika, ground cumin, salt, and black pepper. Toss the partially cooked cassava wedges in the seasoned oil mixture until evenly coated.
Spread the seasoned cassava evenly on the prepared baking sheet in a single layer. Avoid overcrowding to ensure they become crispy.
Roast in the preheated oven for 25-30 minutes, flipping the pieces halfway through, until golden brown and crispy on the edges.
Remove from the oven and let cool for a few minutes. Squeeze fresh lime juice over the roasted cassava and garnish with chopped cilantro, if desired.
Serve immediately with additional lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 16.8 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
