Photo: Charles Deluvio
Oven Roasted Cassava
10 ingredients
30 min + 30 min
8
openrecipes
Cassava, also known as yuca, was one of my discoveries when visiting the Mexican vendors at my local flea market. Although the root vegetable is not indigenous to Mexico I seasoned this dish with some popular Mexican seasonings, then roasted it and enjoyed it (along with a couple of cold Dos Equis)!
Estimated Nutrition (whole recipe, rough)
145
Calories
1g
Protein
14g
Fat
5g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Cassava (yuca), Peeled
- 2 teaspoons Salt
- 2 teaspoons Chili Powder
- ½ teaspoons Garlic Powder
- ⅛ teaspoons Red Pepper
- ½ teaspoons Paprika
- 1-½ teaspoon Cumin
- ¾ teaspoons Black Pepper
- 1 teaspoon Salt
- 1 can Cooking Oil Spray
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes