Roasted Plantains

Fully ripe plantains have black peels; buy the plantains a week in advance and let them ripen at room temperature. They can be roasted up to 4 hours ahead; cover and let stand at room temperature. Reheat in a 350º oven for about 15 minutes before serving.


Makes 8 to 10 servings

Recipe from


Nutritional Information

Calories 132
Caloriesfromfat 21 %
Protein 1.2 g
Fat 3.1 g
Satfat 0.4 g
Carbohydrate 28 g
Fiber 2 g
Sodium 119 mg
Cholesterol 0.0 mg


3 pounds ripe plantains (about 5; see notes)
2 tablespoons salad or peanut oil
About 1/2 teaspoon salt


1. Peel plantains and slice diagonally 1/4 inch thick. Pour oil into a 12- by 15-inch baking pan; add plantains and 1/2 teaspoon salt and mix to coat. Transfer half the plantains to a second 12- by 15-inch baking pan and spread slices in both pans into a single layer.

2. Bake in a 400° regular or convection oven, turning plantains occasionally with a wide spatula, until browned on the outside and tender when pierced, 15 to 20 minutes; switch pan positions halfway through baking. Serve plantains warm. Add more salt to taste.

June 2002
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