Roasted Cassava (Yuca Asada) Recipe

Cooking Directions

• STEP 1.Peel the cassava and cut it into thick slices or wedges.
• STEP 2.Boil the cassava in salted water until tender but still firm.
• STEP 3.Drain the cassava and let it cool slightly.
• STEP 4.Preheat the oven and line a baking sheet with parchment paper.
• STEP 5.Place the cassava on the baking sheet and drizzle with olive oil.
• STEP 6.Season with salt, pepper, and any other desired spices or herbs.
• STEP 7.Roast in the oven until golden and crispy, flipping halfway through.
• STEP 8.Serve hot with a dipping sauce of your choice.

Cooking Tips

• Be careful when handling raw cassava, as it contains toxic compounds that need to be removed through cooking.
• You can parboil the cassava the day before and refrigerate it until ready to roast.
• Experiment with different seasonings, such as garlic powder, paprika, or chili flakes, to add flavor to the roasted cassava.

Storage and Serving

• Roasted cassava is best served fresh and hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or toaster oven to maintain their crispiness.