Roasted Cassava (Yuca Asada)

by Erica Dinho on May 23, 2009

Yuca Asada or Roasted Cassava

Yuca Asada or Roasted Cassava

I love yuca and in Colombia yuca is one of the most popular vegetables. We incorporate this vegetable into a lot of our recipes and it is one of the most popular side dishes. Yuca is used in Colombia in many ways comparable to how potatoes are used in the United States. Roasted yuca or Yuca Asada is a healthier variation of the Fried Yuca



(4-6 Servings)

  • 1 pound frozen yuca or cassava
  • 4 tablespoons olive oil
  • 1 teaspoon dried cilantro leaves
  • 1 teaspoon dried parsley leaves
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin powder
  • Salt
  • Pepper
  • 2 Tablespoons fresh lime juice


  1. Preheat the oven to 400° F
  2. In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.
  3. In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.
  4. Arrange the yuca mixture in a single layer in a baking dish coated with cooking spray and bake 30 to 40 minutes or until the yuca is tender and browned.
  5. Stir in lime juice, sprinkle salt and pepper and serve.
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{ 10 comments… read them below or add one }

1 Victor May 23, 2009 at 10:29 AM

My mom always steam yuca and I love it. I never thought you can roasted. Thanks for the recipe!


2 rebecca subbiah May 23, 2009 at 3:17 PM

what a great recipe, must fine some,


3 Joan Nova May 24, 2009 at 7:17 AM

I’ve mostly had yuca steamed with a garlicky mojo sauce over it; occasionally, fried like potatoes but never roasted and I am sure this would be my preferred method. I also like that you ‘fessed up’ to using the frozen product rather than trying to get through all that scary tough skin!


4 Allison Lemons May 24, 2009 at 4:18 PM

I love roasted yuca. I’ve never had it frozen though – does it come already peeled? I find that the most annoying part of dealing with fresh yuca is boiling and peeling it. I also never added the lime juice – but definitely will next time I make it (which will be soon!)


5 Erica May 24, 2009 at 5:44 PM

Allison, Frozen yuca is great……it comes already peeled!


6 justcooknyc May 24, 2009 at 10:20 PM

i’ve definitely had yuca “fries”, but I should try it this way


7 Erica May 25, 2009 at 7:26 AM

Thank you all for your comments!


8 OysterCulture May 25, 2009 at 8:07 PM

I just signed up for the email updates and I may be in trouble as all the recipes I’ve seen I want to try – they’re a great excuse to take advantage of all the wonderful produce I see in the markets. I have a Columbian friend who I’ll need to share your blog with. She claims not to cook, but I am sure she’ll appreciate seeing all the food she grew up with.


9 Lay March 14, 2010 at 4:21 PM

WOW, thanks so much!
I come from Italy and discovered the colombian food in Spain. My friends mom from Colombia came to visit in Spain and cooked such a delicious food!
I really wanted to learn to cook some nice colombian food.Your website is great, so are the recipes.
I am about to cook this delicious yuca, that I am sure it will turn just great seeing all the great comments and of course the great picture!



10 Timothy Blackmon May 11, 2012 at 7:11 PM

Looking forward to this. We are having several Colombians over for Mothersday. We do a lot of Colombian cooking at our house being my wife is from Barranquilla. Now tell me where to get good hot dogs.


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