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My sheet pan kick continues, readers! I have been loving the ease of sheet pan dinners and I’m find it an almost endlessly creative template. I just may end up with a whole sheet pan series for you guys!
This recipe was inspired after I saw countless sheet pan dinners online that included white potato. I thought, “How do I create that same ‘french fry feel’ for my AIP audience?” I don’t know about you guys, but I was feeling a little sick of the sweet potato substitute. That’s when I decided yuca fries were in order and since we were already in the realm of the “exotic” with yuca, I decided to add some green olives and horseradish for kick. I hope you’ll love this!
- 2 medium-sized yuca roots, peeled, fibrous core removed, cut into ½" "fries"
- 2 tablespoons coconut oil, melted
- 1 lb ground beef
- 1 teaspoon horseradish powder
- 1 teaspoon rosemary
- 1 teaspoon sea salt
- ½ cup green olives (no pimento)
- ½ medium-sized red onion, sliced thin
- 4 garlic cloves, minced
- Fresh, minced parsley to garnish
- Bring a large pot of salted water to a boil.
- Place the prepared yuca in water, allow to cook for about 10 minutes, or until fork tender.
- While yuca is cooking, preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Begin preparing meatballs. Add horseradish, rosemary, and sea salt to ground beef. Form into approximately 16 bite-size meatballs. Place on one side of baking sheet.
- When yuca finishes cooking, drain on paper towel. Toss yuca with coconut oil and salt to coat.
- Place yuca in single layer on other side of baking sheet.
- Arrange onion and olives around meatballs.
- Bake for 15 minutes, flip yuca. Bake for 15 more minutes.
- While yuca and meatballs are still very hot, sprinkle with garlic and parsley. Serve immediately.