| Prep: 15 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 197 | 7.2g | 1g | 32g |
| sugars | fibre | protein | salt |
| 5g | 4.6g | 0.9g | 0.58g |
Greetings culinary creators, I’m Eva and today we’re venturing into the roots of my culture – literally! I’ll be sharing my beloved recipe of Roasted Taro Root, a dish that beautifully marries my Caribbean and Spanish roots. It’s the perfect showcase of Spanish simplicity while basking in the exotic allure of the tropics. Whether you’re entertaining guests or just want a flavorful twist to your usual vegetable sides, this recipe won’t disappoint.
A Tropical Twist to Your Table
Taro Root is a popular staple in many Caribbean and Asian cuisines and for a good reason! Its nutty flavor and starchy texture make it an incredible substitute for potatoes. And while I love a good patata bravas as much as the next Spaniard, sometimes, a tropical twist is much needed. The taro root’s earthy taste, coupled with the zesty citrus and earthy rosemary, creates a unique flavor profile reminiscent of my sunny Miami kitchen.
Enjoy this dish beside any of your favorite seafood concoctions for a protein-rich meal. Moreover, it’s a great accompaniment with lechon, a traditional Filipino roasted pork or even with a Cubano sandwich! If you truly want to gild the lily, serve it with a refreshing mojito to top off the tropical vibe.
Not Just Delicious, but Nutritious Too!
People often overlook the health benefits of this root vegetable. Packed with fiber, taro aids in digestion and helps control blood sugar levels. It also contains Vitamin E and a variety of B-Vitamins. These vital nutrients not only aid in overall well-being but also are beneficial for the skin. Who would’ve thought a delicious side dish could also grant you a glowing complexion? With this roasted taro root recipe, you’re not just serving your dining table a flavorful journey, you’re also serving up some healthful goodness.
And that’s why I love this Roasted Taro Root recipe. It’s more than just a unique side dish. It’s a story of cultures, cuisines, and traditions coming together. A perfect reflection of me, Eva, your gourmet guru, living my best life in the culinary melting pot that is Miami. So, go ahead and try it… let your taste buds dance!
What You’ll Need
- 3 pounds of taro root
- ¼ cup of olive oil
- 1 tablespoon of sea salt
- 1 tablespoon of black pepper
- 2 tablespoons of honey
- Zest and juice of 1 large orange
- 1 tablespoon of fresh chopped rosemary
Method
Step One
To start off, preheat your oven to 375 degrees Fahrenheit. While the oven is heating up, begin by peeling the taro root and chopping it into 1-inch cubes. Remember to handle taro roots carefully as they can sometimes irritate the skin.
Step Two
Next, place the chopped taro root in a large bowl. Drizzle the olive oil over the taro root, ensuring all pieces are evenly coated.
Step Three
Add to the bowl a tablespoon each of sea salt and black pepper. Mix well so that the seasonings are distributed evenly around the taro root cubes.
Step Four
In a separate smaller bowl, combine the honey with the zest and juice of 1 large orange. Stir to mix well and then pour over the taro, tossing to coat.
Step Five
Transfer the taro root to a baking sheet, spreading it out in a single layer. Sprinkle over it the fresh chopped rosemary.
Step Six
Place the baking sheet in the preheated oven. Roast the taro root for about 40-50 minutes, or until the pieces are golden brown and crispy on the outside.
Step Seven
Take the baking sheet out of the oven. Let the roasted taro root cool for a few minutes before serving. Enjoy this sweet and salty, crispy and tender dish as a side, or a hearty main component of your meal!
