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Roasted Cassava (Yuca)

50 minutes
Serves 4-6


  • 1 lb frozen yucca root (yuca)
  • 4 tablespoons olive oil
  • 1 teaspoon dried cilantro or 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • salt & freshly ground black pepper
  • 2 tablespoons fresh lime juice, for serving


  1. In a large pot of salted water, cook yuca until almost tender, about 15 minutes; drain and set aside.
  2. Preheat oven to 400 degrees F.
  3. In a medium bowl, combine olive oil, cilantro or oregano, parsley, onion powder, garlic powder, ground cumin, salt and pepper.
  4. Add yuca and toss to coat.
  5. Arrange yuca in a single layer in a lightly greased baking dish until yuca is tender and starts to brown, about 30 to 40 minutes.
  6. Sprinkle with lime juice, toss, and serve.


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