Roasted Yuka with Pickled Peppers & Onions

Slice the onion, sweet red bell pepper, and one habanero pepper, removing the seeds from the habanero.

In a pot, add a couple tablespoons of sugar, about an eighth teaspoon of cumin seeds, salt to taste, and about 10 black peppercorns.

Pour in white wine vinegar to the pot with the other ingredients.

Bring the pickling liquid to a boil and mix until the sugar dissolves.

Pour the hot pickling liquid over the sliced vegetables and cover them, letting them sit for about an hour or until the Yucca is finished cooking.

Peel and chop the Yucca into sticks, seasoning it with fresh thyme, black pepper, and oil (butter, olive oil, or coconut oil).

Add garlic powder and salt to the Yucca, mixing well.

Place the seasoned Yucca into a 400 degree oven until browned around the edges and cooked through.

Once the Yucca is roasted, serve it on a plate with tomatoes around the sides and top with scallions and the pickled vegetables.

Spice Level:

Dietary