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–+ servings
250ml Cuban Mojo Infused Olive Oil Blend – authentic Cuban flavor
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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Caribbean, Latin American
Ingredients Equipment Method Notes

Ingredients
  

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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