I’ve made roasted yucca roots (or cassava) couple times before but realized that I’ve never actually posted its own recipe. And since I think I’ve found a way to cook this without fail 2 times in a row, I think it’s worth to have its own post.
Oven Roasted Yucca Roots
2 yucca roots (cassava)
1 quart water
1 1/2 tsp salt
1-2 Tbsp coconut oil (melted)
1. Peel the yucca root with a vegetable peeler, trim off any dark spots as much as possible. Then slice them into fries shape.
2. Fill a pot with 1 quart of water and 1 tsp of salt. Cover and bring to boil. Once it boils, dump in the cut up yucca root. Cover and let it cooks for about 3-5 minutes or until it looks somewhat translucent.
Boiling yucca roots prior roasting them help to remove the excess starch which might contribute for them to get easily burnt. Besides it helps to roast the yucca roots evenly.
3. Scoop out the boiled yucca roots and place them in a colander dish so you could get rid of the excess water. Discard the water.
4. After the yucca roots cooled down a bit, preheat your counter top oven to 375°F (or 400°F depending on how hot your oven is). Toss the yucca roots with 1 tsp salt and 1-2 Tbsp of melted coconut oil.
5. Line a baking sheet with a parchment paper or foil. Place yucca roots, make sure don’t overcrowd them like I did here
6. Broil them for about 20-25 minutes or until they turn golden brown. Bonus if you flip them to brown the sides evenly. I was too lazy to do that so I didn’t flip them at all.
Enjoy them while they’re still warm These roasted yucca roots are crunchy on the outside and soft inside.These would be great as post workout snacks as well, especially after a hard weight training session. YUM!