Exotic Roasted Vegetables
If anyone knows me at all, they know I’m OBSESSED with starchy vegetables, especially yuca, plantains, and taro. After I made this gem of a recipe, there was no question that I had to share it with all of you.
Plantains, yuca, and taro are all great for immune and digestive health–so much so that plantains and yuca are actually used in South America to heal digestive disorders! See why Dr. Axe recommends plantains!
While these starchy veggies are higher in calories and carbs, they are extremely nutrient dense and provide many important vitamins and minerals, so they are great for people who have digestive troubles and are prone to losing weight. However, all three are also great sources of fiber, which helps control cravings.
Give Them a Try
I could eat these veggies everyday for breakfast, lunch, and dinner, no joke. Haven’t heard of them before? I highly recommend giving them a try! You might become just as obsessed as I am… if that’s possible 😉
- 2 large green plantains
- 1 large or 2 medium-sized yuca roots
- 5 small taro roots
- ½ large or 1 small sweet onion
- ½ cup coconut oil, melted
- 3 cloves garlic, minced
- Salt, to taste
- Preheat the oven to 375˚ (F) and bring 3 pots of water to a boil.
- Thoroughly wash the outside of the taro, yuca, and plantains.
- Place the taro roots in one pot of boiling water and boil for about 15 minutes or until they are fairly tender.
- Cut the ends and skin off of the yuca root and place it in another pot of boiling water for about 10 minutes or until the outside is tender.
- Meanwhile, cut the ends off of the plantains and slit the raised edges with a knife. Then, place them in the last pot of boiling water and boil for about 10 minutes or until the skins start to peel off and the outside is slightly tender.
- Drain the veggies once they are done boiling and let them cool until they are cool enough to touch.
- Cut the plantains, taro, and yuca into bite-size pieces and place them into a large bowl.
- Pour ¼ cup of the coconut oil over the veggies and sprinkle them with salt. Mix everything together until the veggies are well coated.
- Place the coated veggies on a nonstick baking pan and bake them in the oven for about 30 minutes or until they are just barely golden and cooked through.
- While the veggies are baking, chop the onions into bite-size pieces and place the rest of the coconut oil into a small bowl. Mince and stir in the garlic with the coconut oil.
- Once the veggies have baked for 30 minutes and are just barely golden, mix in the onions and the rest of the coconut oil with the garlic and bake for another 15 minutes.
- After 15 minutes, check on the veggies to see if they are crispy enough for you. I like mine slightly golden, but still tender on the inside, so I cranked the oven up to 425˚ (F) for the last 10-15 minutes to finish them off and they were perfect, but everyone's oven varies so be sure to keep an eye on them.
- Once the veggies are to your liking, remove them from the oven and enjoy!
Can’t get enough plantains? Try this recipe for Flourless Plantain Waffles!