Spiced Rum-Glazed Plantains

In Cuba, plantains are eaten as a savory side dish in the same way Americans enjoy sweet potatoes. Wait until the plantain skins have blackened to guarantee the fruit is sweet and tender. If you don't have whole nutmeg, use half the amount of ground.

Yield: 12 servings (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 11%
  • Fat: 2.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.6g
  • Carbohydrate: 41.5g
  • Fiber: 2.6g
  • Cholesterol: 5mg
  • Iron: 0.8mg
  • Sodium: 98mg
  • Calcium: 9mg

Ingredients

  • 3 pounds ripe plantains
  • Cooking spray
  • 1/3 cup fresh orange juice
  • 1/4 cup packed dark brown sugar
  • 2 1/2 tablespoons dark rum
  • 1 tablespoon lime juice
  • 1/2 teaspoon grated peeled fresh ginger
  • 1/8 teaspoon grated whole nutmeg
  • 2 tablespoons chilled butter, cut into small pieces
  • 1/2 teaspoon kosher salt

Preparation

  1. Preheat oven to 350°.
  2. Peel plantains; diagonally cut into 1/2-inch-thick slices. Arrange plantain slices in a single layer on a jelly-roll pan coated with cooking spray. Combine orange juice and next 5 ingredients (through nutmeg) in a small bowl; stir with a whisk. Pour juice mixture over plantains. Dot with butter, and sprinkle with salt. Bake at 350° for 30 minutes. Gently turn plantains over using tongs; bake an additional 10 minutes or until lightly browned.
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