Plantains with Balsamic-Basil Glaze

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.

Yield: 8 servings (serving size: 1/2 plantain)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 203
  • Calories from fat: 15%
  • Fat: 3.5g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.7g
  • Carbohydrate: 46.7g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 1.1mg
  • Sodium: 182mg
  • Calcium: 7mg

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

Preparation

  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.
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