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.

Victoria Abbott Riccardi
Recipe by Cooking Light

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Recipe Summary

Yield:
12 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Untangling My Chopsticks: A Culinary Sojourn in Kyoto

Nutrition Facts

183 calories; calories from fat 11%; fat 2.3g; saturated fat 1.4g; mono fat 0.5g; poly fat 0.2g; protein 1.6g; carbohydrates 41.5g; fiber 2.6g; cholesterol 5mg; iron 0.8mg; sodium 98mg; calcium 9mg.