Almond Free Maple & Apple Cider Vinegar Cassava Fries

These oven-roasted cassava fries hit a flavor note that's hard to describe until you try them — earthy and starchy from the yuca, warmly spiced with turmeric and ginger, then finished with a sticky-sweet glaze that balances maple syrup against the bright tang of apple cider vinegar. The whole thing comes together without a single nut in sight, so if you're navigating tree-nut concerns, this is a snack you can dig into without scanning every label twice. Cassava is a naturally dense root vegetable, and the two-step cooking method — a quick parboil followed by a high-heat roast — is what gives these fries their satisfying crisp edges and tender centers. The glaze gets a savory depth from coconut aminos, which keeps it from tipping into candy territory and makes it genuinely addictive. Brushing it on in the final minutes of roasting lets it set into a lacquered, tacky coating that clings to every fry. A scatter of fresh parsley at the end adds a pop of color and a little herbal freshness that rounds out the whole plate. Serve them straight from the oven while that glaze is still warm and glossy — they won't last long.

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