Crispy Yucca with Peppers, Onions and Lime

Instructions

1. Preheat oven to 400°F. Line two cookie sheets with parchment paper.
2. 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.
3. 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.
4. 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.