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Plantains with Balsamic-Basil Glaze

Becky Luigart-Stayner
Yield 8 servings (serving size: 1/2 plantain)
When shopping for plantains for this side dish, be sure to pick ripe ones with black skin and just a touch of firmness. These go very well with the Churrasco With Chimichurri Sauce or the Grilled Cornish Hens With Honey Mustard-Cilantro Glaze. A grill basket makes grilling the plantains a breeze.

Ingredients

  • 1 cup balsamic vinegar
  • 2 tablespoons butter or stick margarine, melted
  • 2 tablespoons honey
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon salt
  • 4 soft black plantains, peeled (about 2 pounds)
  • Cooking spray

Nutrition Information

  • calories 203
  • caloriesfromfat 15 %
  • fat 3.5 g
  • satfat 2 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 1.7 g
  • carbohydrate 46.7 g
  • fiber 0.7 g
  • cholesterol 8 mg
  • iron 1.1 mg
  • sodium 182 mg
  • calcium 7 mg

How to Make It

  1. Prepare grill.

  2. Place vinegar in a small saucepan. Bring to a boil; cook until reduced to 1/4 cup (about 7 minutes). Combine vinegar, butter, honey, basil, and salt in a small bowl. Place plantains on grill rack coated with cooking spray; grill 10 minutes or until tender, turning and basting frequently with vinegar mixture. Cut plantains in half diagonally.