This recipe can be made with whatever root vegetables you enjoy! As long as yuca (a.k.a. cassava) is included, it will be delicious and satisfying. Other root vegetable options include sweet potatoes, beets, carrots, parsnips, turnips, celery root, and rutabagas. Choose what you like, or what is available, and enjoy!
Preheat oven to 425 degress.
In a large pot, bring water to a boil. Meanwhile, if using fresh yuca, remove peel and cut into 3 or 4 pieces. See: About Yuca: How to Peel Fresh Yuca for step by step directions if needed. If using frozen yuca, it is already peeled, cut, and ready to be boiled.
Place peeled, cut yuca into boiling water and boil for 15 minutes - until fork tender. Ensure that water fully covers yuca throughout boiling.
While yuca is boiling, cut up the other vegetables. Place them into a baking dish lined with parchment paper (greatly aids clean up and prevents food from sticking to the pan.)
Once yuca is fork tender, drain water.
Once cool enough to handle, place yuca on a cutting board. Cut each piece in half vertically to remove the stick-like stem that runs through the center.
Once stems are removed, chop boiled yuca into chunks and place into the baking dish with the other root vegetables.
Add avocado oil, and mix well ensuring all vegetables are coated evenly.
Add rosemary, thyme, salt and pepper, and mix to fully combine.
Bake for 45 minutes, turning vegetables halfway through to ensure even cooking.
Enjoy as part of your Thanksgiving feast, or any other meal.