Oven Roasted Yuca
When You’re Feeling More Exotic than a Baked Potato
Yuca has always been an intimating root vegetable for me. To make it easier to work with, I always buy it in its frozen, already peeled form. This starchy vegetable is a great source of Vitamin C, Potassium, and Magnesium. Oven Roasted Yuca can be served as an interesting side dish when you’re bored of roasted red potatoes or a baked potato. If you’re watching the carbs, enjoy yuca in moderation because, like potatoes, it does have about 40 carbs per serving. If you can’t find yuca or yuca root in your local grocery store, look for cassava in the frozen international foods or vegetable section.
Cuban Style Yuca
The traditional version is boiled and roasted and drizzled with Mojo dressing. Mojo in its most basic form is a dressing of olive oil, garlic, onion, sour orange, cumin, salt, and pepper. The longer the flavors fuse together, the more delicious it is. There are bottled up versions in the grocery store but if you’d like me to post a recipe for this, let me know in the comments below. The best Cuban style yuca I have ever tasted is made by my mother in law, senora Amparo. Her yuca is always tender and has the perfect amount of Mojo drizzled all over it. I look forward to it for every special occasion, family get-togethers, and holiday parties.
This recipe is meant to be simpler and quicker and while it does have some elements of Cuban Style Yuca, it can be prepared to complement any main dish and modified to your liking.
I Love Garlic and Onion
Yuca can be bland but that only means that its a great base for adding herbs and flavors. I stayed true to the Cuban roots by adding minced garlic and sliced onions on top of this version. If you don’t have onions or garlic on hand, use onion and garlic powder. I prefer to use yellow onions for this recipe but I would encourage experimenting with shallots, red pepper flakes, red onions and some red wine vinegar too. I like to garnish this dish with fresh parsley but cilantro is also a good alternative. Let me know your variations in the comments below.
An easy side dish of Yucca or Cassava roasted with olive oil and herbs.
- 1 1/2 lbs frozen yuca or cassava
- 1/4 cup olive oil extra virgin
- 1/2 yellow onion sliced
- 2-3 cloves garlic minced
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1 tsp oregano
- chopped fresh parsley for garnish
- 1 lime
Put a large pot of salted water to boil. In the meantime, slice the onion and mince the garlic. Once the water comes to a boil, add the frozen yuca and let boil for 15 minutes.
Drain the yuca and place in a baking dish or sheet.
Preheat the oven to 400 degrees
In a bowl or measuring cup, add the olive oil, garlic, paprika, cumin, oregano, and salt and pepper to taste. Mix well and let sit for a few minutes.
Pour a third of the olive oil mixture over the yuca.
Before putting in the oven, lightly cover with aluminum foil and cook covered for 15 minutes.
Remove the aluminum foil and pour the remaining dressing. You may also spoon over any dressing at the bottom of the dish to avoid drying out the yuca. Put the yuca back in the oven and cook for another 15 minutes.
Garnish the yuca with roughly chopped parsley and sprinkle some lime juice (optional).