Crispy Spiced Lime Yucca with Peppers & Onions

A crispy, tangy delight, this one-pan dish pairs beautifully with roast pork for a delicious Latin-inspired meal.

Prep Time:  10 minutes
Cook Time: 40 minutes
Yield: 6 Servings


  • 2 lb yucca, peeled and diced (3 ½ cups)
  • 1 large red pepper, diced
  • 1 cup onion, diced
  • 1 TB extra virgin olive oil
  • 1 ½ tsp granulated garlic
  • 1 ½ tsp dried oregano
  • 1 tsp cumin
  • ¼ tsp cayenne pepper
  • 2 tsp lime zest
  • 2 tsp lime juice
  • 2 TB minced cilantro


Preheat oven to 400 degrees and line two cookie sheets with parchment. Place diced yucca in a large pot of salted water. Bring to a boil and simmer for 5 minutes to soften slightly. Drain well and toss together with pepper, onion, olive oil, granulated garlic, oregano, cumin, and cayenne pepper in a large bowl. Spread mixture evenly across prepared cookie sheets and roast for 30-40 minutes or until yucca are crispy and well browned. (Stir once and switch pan positions half-way through cooking.) 

Toss together with lime zest and lime juice, and garnish with cilantro before serving.