Crispy yucca with peppers, onions and lime
1
Points®
Temps total: 1 h 5 min • Préparation: 20 min • Cuisson: 45 min • Portions: 10 • Difficulté: Facile
This one-pan side dish pairs beautifully with roast pork for a delicious Latin-inspired meal. Yucca's filling — a small amount is very satisfying.
Ingrédients
Uncooked cassava (yuca)
3½ cup(s), yuca, peeled, diced
Red bell pepper
1 large, diced
Onion
1 large, diced
Olive oil
1 tbsp(s), extra virgin
Kosher salt
2 tsp(s)
Dried oregano
1½ tsp(s)
Granulated garlic
1½ tsp(s)
Ground cumin
1 tsp(s)
Cayenne pepper
¼ tsp(s)
Lime zest
2 tsp(s)
Fresh lime juice
2 tsp(s)
Cilantro
2 tbsp(s), fresh, minced
Instructions
1
Preheat oven to 400°F. Line two cookie sheets with parchment paper.
2
Place diced yucca in a large pot of salted water over high heat; bring to a boil. Reduce heat to low and simmer until softened slightly, about 5 minutes; drain well. Place yucca in a large bowl with red pepper, onion, oil, salt, oregano, garlic, cumin and cayenne; toss to coat.
3
Divide yucca mixture evenly between prepared cookie sheets. Roast, stirring once and rotating pans once, until yucca is crispy and well-browned, about 30 to 40 minutes.
4
Spoon yucca mixture into a serving bowl; toss with lime zest and lime juice. Sprinkle with cilantro just before serving.
5
Yields about 1/2 cup per serving.
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