Roasted White Beans with Cassava

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

   Tip: Lining your sheet prevents sticking and makes cleanup easier.

2. 2

   Pat the cassava cubes dry with a paper towel, then toss them in a large bowl with 2 tablespoons of olive oil, half the sea salt, and a quarter teaspoon of black pepper.

   Tip: Drying the cassava helps it brown more evenly and develop crispy edges.

3. 3

   Spread the cassava cubes on the prepared baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden brown and fork-tender.

   Tip: Don't skip the stirring step to ensure even roasting.

4. 4

   While the cassava roasts, warm the remaining 2 tablespoons of olive oil in a large skillet over medium heat.

5. 5

   Add the minced garlic and rosemary sprigs to the hot oil and cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.

   Tip: Keep the heat at medium to avoid charring the garlic.

6. 6

   Stir in the smoked paprika and cook for 30 seconds, then add the drained white beans and red onion slices. Season with the remaining salt and pepper, and sauté for 4-5 minutes until the beans are heated through.

   Tip: Shaking the pan occasionally helps distribute heat evenly.

7. 7

   When the cassava is done roasting, carefully remove it from the oven and transfer it to the skillet with the beans.

   Tip: The cassava will be hot, so use a heat-safe spatula to avoid splattering.

8. 8

   Toss everything together gently, then add the lemon zest and lemon juice, stirring to combine all ingredients evenly.

   Tip: The acid from the lemon brightens the flavors and adds freshness.

9. 9

   Transfer the roasted white beans and cassava to a serving dish and garnish with fresh chopped parsley. Serve warm and enjoy.

   Tip: This dish can be served immediately or at room temperature.