Roasted Plantains
I’m new to the plantain game - I only began making them maybe a year ago, but i'm loving them so far!
This is my go-to recipe because it’s so easy, but you can also cook them up in a pan using these same ingredients or replacing olive oil with ghee or your favorite cooking oil. I like to add these to Mexican, South American, and breakfast dishes or just have them as my carb side-dish to a meal with meat and a green veggie.
The key is to make sure your plantains are very ripe if you want them to be soft, sweet, and moist when cooked. They will be too starchy and dry if they’re not ripe enough. Wait until the plantain has ripened to be mostly black spots with just a little bit of yellow, then it’s perfect!
Recipe makes 2-4 servings
Ingredients
2 Plantains (very ripe)
1 tbsp olive oil
¼ tsp salt
Optional: cinnamon
Directions
Heat oven to 400F. Line a baking sheet with parchment paper.
Slice off the tips of each plantain at both sides, then run the knife down the side of the plantain just deep enough to cut the skin. Peel the skin off. Slice plantains into ¼” thick pieces.
Lay the plantain slices on the baking sheet (do not let them overlap) and brush olive oil on top of them. Sprinkle with salt.
Bake for 15 minutes, flip each slice, and drizzle with a little more olive oil and sprinkle salt. Return to oven and bake another 15-20 minutes (until soft but beginning to caramelize on the outside).
Remove from the oven and sprinkle with cinnamon if you want - just salt is great too!