Roasted Yuca with Cuban Mojo Infused Blend Olive Oil and Garlic Citrus Sauce

Crisp-edged yuca turns tender in the middle while lime, garlic, parsley, and a pinch of salt build a bright, savory finish around every bite. Cuban Mojo Infused Olive Oil Blend adds citrusy garlic depth and a lively island-style flavor that soaks into the roasted yuca and gives the sauce its irresistible punch. This is the kind of side dish that feels right at home on a weeknight dinner, a family-style spread, or an entertaining table, and it’s the recipe people keep reaching for again.

Garden Infuzions

Roasted Yuca with Cuban Mojo Infused Blend Olive Oil and Garlic Citrus Sauce

Golden roasted yuca gets a bright Cuban Mojo kick with a garlicky citrus sauce that brings bold island flavor to the table.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 6 people

Course: Appetizer, Side Dish

Cuisine: Caribbean, Latin American

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds yuca peeled and cut into 3-inch pieces
• 3 tablespoons Cuban Mojo Infused Olive Oil Blend
• 1 tablespoon olive oil
• 1 1/2 teaspoons kosher salt divided
• 1/2 teaspoon black pepper
• 1/4 cup fresh lime juice
• 2 tablespoons fresh orange juice
• 4 cloves garlic minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons water

Equipment

• 1 Large pot For boiling the yuca
• 1 Sheet Pan Lined with parchment paper
• 1 Parchment paper Helps with easy cleanup
• 1 Large mixing bowl For tossing the yuca
• 1 Small bowl For the garlic citrus sauce
• 1 whisk For mixing the sauce
• 1 Knife For cutting the yuca

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the yuca in a large pot, cover with cold water, and add 1 teaspoon of the salt. Bring to a boil and cook until the yuca is just starting to turn tender, about 12 to 15 minutes.
3. 3. Drain the yuca well, then split each piece lengthwise and remove any tough fibrous core if needed.
4. 4. Toss the yuca with the Cuban Mojo Infused Olive Oil Blend, olive oil, black pepper, and the remaining 1/2 teaspoon salt.
5. 5. Arrange the yuca on the sheet pan in a single layer and roast for 18 to 22 minutes, turning once, until the edges are golden and crisp.
6. 6. While the yuca roasts, whisk together the lime juice, orange juice, garlic, parsley, cilantro, crushed red pepper flakes, and water in a small bowl.
7. 7. Spoon the garlic citrus sauce over the hot roasted yuca or serve it on the side for dipping.
8. 8. Finish with a little extra parsley if you like and serve right away.

Notes

Yuca can vary in thickness, so cut pieces into similar sizes for even roasting. If the sauce tastes sharp, let it sit for 5 minutes before serving so the garlic settles into the citrus.

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Recipe Tips

Boil the yuca just until it starts to turn tender, then roast it long enough to get browned edges and a fluffy center. If your yuca pieces are extra thick, cut them down so they roast evenly.

Serving Suggestions

Serve this yuca with grilled chicken, roasted pork, black beans, rice, or a bright salad. It also works well as a starter with extra sauce for dipping.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan or in an air fryer until the edges are hot and crisp again.

Variations

Add a little orange zest to the sauce for a sweeter citrus note, or swap parsley for cilantro if you want a more herbal finish. You can also sprinkle the finished yuca with thinly sliced scallions for extra color.

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