Roasted Plantains Recipes

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

OVEN-ROASTED PLANTAINS

Steps:

• Preheat the oven to 400 degrees.
• Peel and slice the plantains into half moons.
• Place the plantains into an 8x8 glass baking dish. Pour the oil on top of the plantains and stir to coat.
• Season with the spices and salt. Stir to coat.
• Bake for 60 minutes (stirring every 15 minutes) or until golden brown and crispy.
• Remove from the oven and let cool for 5 minutes before serving. Store in the fridge for up to 5 days.

JERK CHICKEN WITH ROASTED PLANTAINS

Steps:

• Preheat oven to 425°F. Mix spices, salt and brown sugar in small bowl. Set aside.
• Spray foil-lined baking sheet with no stick cooking spray. Place chicken parts in center of baking sheet and arrange plantains around the chicken. Brush chicken and plantains with oil and sprinkle with seasoning mixture.
• Roast 30 to 45 minutes or until chicken is cooked through, turning plantains halfway through cooking.

BAKED PLANTAIN CHIPS

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. Divide plantains between two rimmed baking sheets. Toss with oil, then arrange in a single layer on sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Drain plantains on paper towels. Serve with Pico de Gallo, if desired.

PERFECT BAKED PLANTAINS RECIPE

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Cut the ends off each plantain and score the peels from end to end, making sure not to cut through the plantains. Pull the peels off and discard.
• Slice the plantains on an angle to make longer pieces, 1/4- to 1/3-inch thick.
• Pile the plantain slices on the baking sheet and drizzle with oil. Toss to coat all the plantain strips on both sides. Lay them out in a single layer. Then sprinkle generously with salt.
• Bake the plantains for 10 minutes. Then flip and bake another 10 minutes. Serve warm or at room temperature.

ROAST JERK PLANTAINS

Steps:

• Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains.
• Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.
• Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling
• Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.
• Line a baking sheet with foil or parchment paper and place the plantains in a single layer.
• Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
• Add sliced onion in hot oil in a skillet for about one minute.
• Then add strips of bell pepper

ROASTED PLANTAINS

Steps:

• Preheat oven to 350 degrees F.
• Lightly coat a shallow baking pan with non-stick cooking spray or butter/oil.
• Slice each plaintain in half lengthwise, and then into 5 sections; remove peel.
• Place plaintain pieces in prepared baking pan.
• Pour orange juice evenly over plaintain pieces; sprinkle with cinnamon and sugar.
• Bake for 25-30 minutes, or until tender.

BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 425°F
• Rinse plantains and wipe dry. To remove the peel, cut the ends first and make a shallow slit along one of the seams of the skin. Carefully remove skin and cut about 0.5cm (0.25") thick. Add pieces to a bowl. Add oil, salt and pepper (if using) and stir until all pieces are well coated. Arrange the plantains slices in a single layer on a nonstick baking/cooking sheet or a line a baking sheet for easier cleaning.
• Bake for 15 minutes, remove from oven and turn over each piece individually. Continue baking for another 3-4 minutes or until golden brown. Remove from oven and place on plate and enjoy.

BAKED PLANTAINS

Steps:

• You can watch the video in the post for visual instructions.Preheat the oven 400° F (205° C) and line a baking sheet with parchment paper. Spray it lightly with cooking spray and set aside.
• Remove the peel of the plantains. If they are yellow with dark spots and overripe you will be able to peel them like a banana. If they aren't too ripe (yellow without spots), you will need to cut off the ends, then carefully cut through the skin lengthwise with a knife and remove the peel. Slice plantains diagonally into 1/3-inch (0.8 cm) thick slices.
• In a bowl, toss together the plantain slices, oil, and spices. Spread the plantain slices in a single layer on the prepared baking sheet.
• Bake until plantains are golden-brown, about 20-25 minutes, flip once after about 15 minutes. Depending on the ripeness of the plantains the baking time might be a bit shorter or longer.

ROASTED PLANTAINS

Steps:

• 1 Preheat oven to 350 degrees F (175 degrees C). Spray a large, shallow baking dish lightly with cooking spray. 2 Peel plantains and slice in half lengthwise. Cut each section at an angle into 5 slices. Keeping the pieces together, transfer to the baking dish. Repeat with the other halves. 3 Squeeze orange juice over plantains. Sprinkle with brown sugar and cinnamon. 4 Bake for 30 minutes, or until plantains are just tender.