Savory Roasted Taro

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Servings: 4 Prep: 15 min Cook: 20 min Dairy Free Gluten Free Paleo Pescetarian Vegan Vegetarian Oven Simple Stovetop Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Extra Virgin Olive Oil, Dried Savory

Ingredients

2 pounds taro roots

3 tablespoons extra virgin olive oil, or fat of choice ⚠

2 teaspoons dried savory ⚠

½ teaspoon garlic powder

½ teaspoon sea salt

¼ teaspoon ground black pepper

Instructions

1. Place whole unpeeled taro in a steam basket or steamer.

2. Steam for 10-15 minutes (depending on the size of your tubers), or until you can pierce them easily with a knife but before they get too soft (like the firmness of not quite cooked potatoes).

3. Remove from heat and let cool until you can handle them.

4. Turn on oven broiler to high and position rack 6-8 inches away from the element in your oven.

5. Peel off the bark-like skin. It should come off fairly easily with a paring knife. Cut peeled taro into quarters or ½ inch rounds.

6. Spread taro on a baking sheet. Pour olive oil over taro and sprinkle with spices and mix with your hands.

7. Broil taro for 10 minutes, flipping or stirring every 3-5 minutes, until browned and slightly crisp on the outside.