Pecan Free Maple & Apple Cider Vinegar Cassava Fries

Crispy on the outside, tender within, and finished with a sticky-sweet glaze that hits every note — these cassava fries are the kind of snack that disappears fast. Fresh yuca is parboiled first to get that pillowy interior, then roasted at high heat until the edges turn golden and the surfaces crisp up beautifully. The glaze is where things get really interesting: pure maple syrup, apple cider vinegar, and coconut aminos cook down into a tangy-sweet lacquer that clings to every fry and caramelizes slightly in those final minutes in the oven. A whisper of turmeric and ginger in the seasoning adds warmth without overpowering the whole thing. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of the usual suspects — every ingredient here is straightforward, with no hidden additives to second-guess. Scatter a little fresh parsley on top before serving and you've got a platter that looks as good as it tastes. These are best eaten straight off the sheet pan while the glaze is still tacky and the edges are at peak crunch.

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