Roasted Yuca is an easy and delicious dish. It can be served as a side with your favorite protein or appetizer with your favorite dipping sauce.
I love yuca and in Colombia is one of the most popular vegetables. We incorporate this ingredient into a lot of our traditional recipes and it is one of the most popular side dishes.
Yuca also known as cassava is used in Colombia in many ways comparable to how potatoes are used in the United States.
I love making Roasted Yuca or Yuca Asada because is a healthier variation of one of my favorite appetizer Fried Yuca or yuca fries. It's full of flavor and it doesn't require a lot of ingredients.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Yuca: Also known as cassava is a root vegetable. For this recipe you can use fresh or frozen. It can be found at your local supermarket at the Latin aisle.
Oil: I like to use olive oil to roasted my yuca.
Spices: Parsley leaves, salt, pepper, garlic, onion, paprika and cumin powder.
Lime: It gives extra freshness to this dish
How to Make Roasted Yuca
- Preheat the oven to 400° F
- In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.
- In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.
- 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.
- Stir in lime juice, sprinkle salt and pepper and serve.
More Recipes Using Yuca
Arepas de Yuca (Cassava Arepas)
Carimañolas (Yuca and Meat Pies)
Roasted Cassava Recipe (Yuca Asada)
Ingredients
- 1 pound frozen yuca or cassava
- 4 tablespoons olive oil
- 1 teaspoon dried parsley leaves
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin powder
- Salt to your taste
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 Tablespoons fresh lime juice
Instructions
- Preheat the oven to 400° F
- In a large pot with salted water cook the yuca for 15 minutes. Drain a set aside.
- In a medium bowl mix the olive oil, spices, salt and pepper. Add the yuca to the mixture, tossing to coat.
- 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.
- Stir in lime juice, sprinkle salt and pepper and serve.
Victor
My mom always steam yuca and I love it. I never thought you can roasted. Thanks for the recipe!
rebecca subbiah
what a great recipe, must fine some,
Joan Nova
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!
Allison Lemons
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!)
Erica
Allison, Frozen yuca is great......it comes already peeled!
justcooknyc
i've definitely had yuca "fries", but I should try it this way
Erica
Thank you all for your comments!
OysterCulture
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.
Lay
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!
Thanks!
Timothy Blackmon
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.
s. edgar
This is a great recipe. I am from Brazil and never thought I could roast the yucca with the same great flavor as fried yucca we serve as a side dish for barbecue. I'm so pleased and I have been making this recipe over and over. Thank you for sharing!