Crispy Spiced Lime Yucca with Peppers & Onions
Cook Time
40 mins
A crispy, tangy delight, this one-pan dish pairs beautifully with roast pork for a delicious Latin-inspired meal.
Course: Side
Cuisine: Mexican, South American, Vegetarian
Servings: 6
Calories: 1688 kcal
  • 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
  1. 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. 

  2. 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.)

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

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