If you’re entertaining, you can prepare the yuca all the way up to seasoning and roasting.  Refrigerate until you’re ready to roast, then toss with oil and season.  Allow 8 oz. per serving when buying.

2 large yuca roots, about 2 ½ lbs.
2-3 tablespoons olive oil
Salt and pepper

1) Line a cookie sheet with non stick foil. Set aside.
2) Peel yuca, cut into 3” pieces and cover with water in a large bowl.
3) Bring a large pot of water to boil with 2 teaspoons of salt. Drain yuca from bowl and add to boiling water. Boil for 15 minutes, time from the moment all yuca is in the boiling water.   Drain and allow to cool until you can handle with your hands. Preheat oven to 400’.
4) Cut the pieces of yuca into quarters, exposing the very center of the vegetable.  Remove the fibrous center with a knife and discard. Place cooled yuca into a large bowl. Drizzle olive oil over yuca, toss gently to coat. Add 1 teaspoon kosher salt and ½ teaspoon fresh ground pepper and toss gently to coat.  Spread yuca over cookie sheet. Roast for 20-25 minutes.  Serve immediately.