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

Roasted Plantains

Yield Makes 8 to 10 servings
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.


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

Nutrition 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

How to Make It

  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.