Roasted Bacon with Cassava

Instructions

1. 1

   Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.

   Tip: Parchment prevents sticking and makes cleanup easier.

2. 2

   Pat the bacon pieces dry with paper towels and arrange them on the prepared baking sheet in a single layer.

   Tip: Dry bacon crisps better and renders fat more effectively.

3. 3

   Roast bacon for 12-15 minutes until it reaches your desired crispness, then transfer to a plate lined with paper towels.

   Tip: Don't fully cook the bacon since it will continue cooking with the cassava.

4. 4

   On the same baking sheet, toss cassava cubes with olive oil, minced garlic, paprika, salt, and pepper until evenly coated.

   Tip: Reusing the bacon fat on the sheet adds extra flavor to the cassava.

5. 5

   Scatter the seasoned cassava across the sheet and nestle the red onion wedges between them. Top with rosemary sprigs.

   Tip: Arrange in a single layer so cassava roasts evenly rather than steaming.

6. 6

   Roast the cassava and onions for 18-22 minutes, stirring halfway through, until golden and fork-tender.

   Tip: Look for caramelized edges on the cassava for best flavor.

7. 7

   Return the cooked bacon pieces to the baking sheet during the last 2 minutes of cooking to warm through and blend flavors.

   Tip: This brief reheating keeps bacon crispy while incorporating it into the dish.

8. 8

   Remove from oven, sprinkle with fresh thyme, taste and adjust seasonings if needed, then serve immediately.

   Tip: Fresh herbs added at the end brighten the overall flavor profile.