Yuca and Garlic

Peel the yuca (cassava) root using a sharp knife, removing both the outer brown skin and the pink layer beneath. Cut the peeled yuca into uniform chunks or spears approximately 2-3 inches in length.

Place the yuca pieces in a large pot, cover with cold salted water, and bring to a boil over high heat. Boil for 20-25 minutes until the yuca is just tender when pierced with a fork but not falling apart.

Drain the yuca pieces thoroughly and allow them to steam-dry for 5 minutes. Remove and discard any fibrous central cores you find running through the pieces.

Preheat your oven to 400°F (200°C). While the oven heats, mince or finely slice 4-6 garlic cloves.

Arrange the par-boiled yuca pieces in a single layer on a large baking sheet. Drizzle generously with olive oil, scatter the minced garlic over the top, and season well with salt.

Toss the yuca pieces to coat them evenly in the oil, garlic, and salt, then spread them back into a single layer. Roast in the preheated oven for 25-30 minutes, turning once halfway through, until golden and lightly crisped on the edges.

Remove the baking sheet from the oven and immediately squeeze fresh lemon juice over all the yuca pieces. Toss gently to distribute the lemon juice evenly.

Transfer the roasted yuca and garlic to a serving platter and serve hot. Optionally garnish with fresh parsley or an additional drizzle of olive oil.