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.

Yield: Makes 8 to 10 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 21%
  • Protein: 1.2g
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Carbohydrate: 28g
  • Fiber: 2g
  • Sodium: 119mg
  • Cholesterol: 0.0mg

Ingredients

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

Preparation

  1. 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. 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.
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