Savory Roasted Taro Root

Do you love roasted potatoes? Are you tired of poi? You might love roasted taro as it’s a blend of the two! This nutrient-dense tuber is grown on the island, despite it’s origins in Southeast Asia, and is a fantastic compliment to any meal time. For those who are intolerant to nightshades, taro provides a delicious alternative.

The tuber itself, is a small, oval shaped and has a dark brown and hairy covering. After steaming, the outer skin easily comes off and is ready to enjoy.

Check out this fantastic recipe for roasting taro as a fantastic side dish to any meal.

Savory Roasted Taro


  • 2 pounds of fresh taro roots
  • 3 Tbsp fat (expeller-pressed coconut oil or ghee will do the trick)
  • 2 tsp of rosemary and/or thyme
  • 1 tsp garlic powder (or 2-3 cloves fresh crushed garlic)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper



  1. Place whole taro in steam basket or steamer and steam for 10-15 minutes. They are done when fork tender.
  2. Remove from heat and let them cool until they are easy to handle. Then peel off the bark-like skin with a paring knife. Cut taro into quarters or halves, depending on preference. Meanwhile, set broiler to high with 6-8 inches away from the top element in the oven.
  3. Melt coconut oil or butter over taro and toss with spices. Spread on baking sheet.
  4. Broil for 10 minutes. Stir every 3-5 minutes to ensure even browning and a slightly crisp outside.
  5. Enjoy along side a meal of fish or any other protein you desire. Add a side salad of bitter greens for a nutrient dense kick.

recipe adapted from

For more great recipes and nutrition tips, come see Beth, the Functional Dietitian at IMUA for more personalized info.


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