Recipe Vortex

3½ cup(s) Uncooked yuca peeled, diced

1 large Sweet red pepper(s), diced

1 large Uncooked onion(s), diced

1 Tbsp extra virgin Olive oil

2 tsp Kosher salt

1½ tsp Dried oregano

1½ tsp Granulated garlic

1 tsp Ground cumin

¼ tsp Cayenne pepper

2 tsp Lime zest

2 tsp Fresh lime juice

2 Tbsp, fresh, minced Cilantro

Preheat oven to 400°F. Line two cookie sheets with parchment paper.

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.

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.

Spoon yucca mixture into a serving bowl; toss with lime zest and lime juice. Sprinkle with cilantro just before serving. Yields about 1/2 cup per serving.