Plantains with Balsamic-Basil Glaze

Plantains with Balsamic-Basil Glaze Recipe
Becky Luigart-Stayner
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.


8 servings (serving size: 1/2 plantain)

Recipe from

Cooking Light

Nutritional 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


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


Prepare grill.

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.

September 2000
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