Brazil Nut Free Maple & Apple Cider Vinegar Cassava Fries
These golden cassava fries hit a sweet-savory note that regular potato fries simply can't match. Parboiling the yuca before roasting is the secret move here — it ensures the inside turns creamy and tender while the oven does the work of crisping up the edges. A warm glaze of pure maple syrup, apple cider vinegar, and coconut aminos gets brushed on in the final minutes, caramelizing into something sticky, tangy, and deeply satisfying. Turmeric and ginger give the fries a subtle warmth and a gorgeous golden color before the glaze even touches them. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Scatter a little fresh parsley on top before serving and you've got a side dish that looks as good as it tastes. These are best eaten straight off the pan while the glaze is still tacky and the edges are at peak crunch.
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Learn more →Ingredients
4 servings
For the fries
- 2 lb fresh cassava (yuca), peeled
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For the glaze
- 3 tbsp pure maple syrup
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- ⅛ tsp fine sea salt
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Cut the peeled cassava in half crosswise, then quarter each piece lengthwise to remove the fibrous central cord. Cut the flesh into sticks roughly 3/4 inch wide and 3 inches long.
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