Plantains 101: Perfectly Roasted Every Time!
A step-by-step guide for sweet, perfectly roasted plantains every time, including how to select and ripen! Just 1 pan, 2 ingredients, and 20 minutes required.
Servings 2 (Plantains)
Ingredients
PLANTAINS
- 2 ripe plantains (yellow with brown spots // see post above for tips on choosing plantains!)
- 1 Tbsp melted coconut oil (or avocado oil)
- 1 healthy pinch sea salt (optional)
FOR SERVING optional
Instructions
- 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.
Video
Notes
*Slightly adapted from our Roasted Plantain Black Bean Vegan Bowl.
*Nutrition information is a rough estimate calculated without optional salt.
*Nutrition information is a rough estimate calculated without optional salt.
Nutrition (1 of 2 servings)
Serving: 1 plantain Calories: 247 Carbohydrates: 49.6 g Protein: 1.8 g Fat: 6.9 g Saturated Fat: 5.6 g Polyunsaturated Fat: 0.1 g Monounsaturated Fat: 0.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 2 mg Potassium: 572 mg Fiber: 2.6 g Sugar: 25.6 g Vitamin A: 1090 IU Vitamin C: 19 mg Calcium: 3.6 mg Iron: 0.3 mg