Roasted Plantains Recipes

OVEN-ROASTED PLANTAINS

Steps:

• Preheat the oven to 400 degrees.
• Peel and slice the plantains into half moons.
• Place the plantains into an 8x8 glass baking dish. Pour the oil on top of the plantains and stir to coat.
• Season with the spices and salt. Stir to coat.
• Bake for 60 minutes (stirring every 15 minutes) or until golden brown and crispy.
• Remove from the oven and let cool for 5 minutes before serving. Store in the fridge for up to 5 days.

ROASTED PLANTAINS

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a shallow baking pan with non-stick cooking spray or butter/oil.
• Slice each plaintain in half lengthwise, and then into 5 sections; remove peel.
• Place plaintain pieces in prepared baking pan.
• Pour orange juice evenly over plaintain pieces; sprinkle with cinnamon and sugar.
• Bake for 25-30 minutes, or until tender.

ROAST JERK PLANTAINS

Steps:

• Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
• Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
• Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
• Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
• Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
• Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
• Add sliced onion in hot oil in a skillet for about one minute.
• Then add strips of bell pepper

PLANTAINS 101: PERFECTLY ROASTED EVERY TIME!

Steps:

• Preheat the oven to 425 F (218 C) and line a large baking sheet with parchment paper.
• To cut the plantains, trim and discard the ends. Then use the tip of your knife to make a shallow cut lengthwise through the peel, doing your best not to pierce the flesh of the plantain. Remove the peel and slice the plantain on an angle into 1/4-inch slices.
• Place the sliced plantains on the prepared baking sheet and toss with oil and salt (optional).
• Bake for 10 minutes, then flip and bake for another 5-10 minutes or until golden brown and slightly caramelized on both sides.
• They're delicious paired with our Easy Vegan Picadillo, Smoky Instant Pot Black Eyed Peas & Greens, Black Bean Plantain Vegan Bowls, Jamaican Jerk Grilled Eggplant (30 Minutes!), or either of the sauces recommended above.
• Best when fresh. Store leftover plantains in a sealed container in the refrigerator for 1-2 days and reheat on the stovetop or in the oven until warmed through. Not freezer friendly.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.