ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Honey-Lime Plantains

Yield 4 servings (serving size: 3/4 cup)
Prep: 5 minutes; Cook: 25 minutes. Look for frozen plantains in the ethnic section of the frozen-food aisle of your supermarket. You can substitute sliced underripe bananas.

Ingredients

  • 3 cups frozen sliced plantains
  • 1/3 cup unsalted pumpkinseed kernels
  • 2 tablespoons honey, lightly heated
  • 1/4 teaspoon salt
  • Cooking spray
  • 2 tablespoons fresh lime juice

Nutrition Information

  • calories 232
  • fat 6 g
  • satfat 1 g
  • monofat 2 g
  • polyfat 2 g
  • protein 4 g
  • carbohydrate 47 g
  • fiber 3 g
  • cholesterol 0.0 mg
  • iron 2 mg
  • sodium 77 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 375°.

  2. Place plantains in a large saucepan; add water to just cover. Bring to a boil. Cook 5 minutes or until tender; drain and transfer to large bowl. Stir in pumpkinseed kernels, honey, and salt.

  3. Spread mixture on baking pan lined with foil and coated with cooking spray. Bake at 375° for 15 minutes, turning once. Drizzle with juice.

  4. Note: Nutritional analysis includes Sugars 26g.