You may have seen these gnarly-looking-black-kind-of-bananas in the produce section of your grocery store and thought, “Ick”. You were wrong.
Wait til you taste the rich, gooey sweetness of a roasted plantain. They are SO good and SO easy to make. Plantains soon will be a star on the side of your plate.
Discovering the ease and versatility of roasting has changed the veggie game. As vegetables roast, they lose moisture and their flavor is concentrated and sweetened. Broccoli, cauliflower, brussels sprouts, or any of the veggies that were on your personal “Ick” list, now taste delicious…and plantains do, too!
Native to India, but grown all in tropical climates all around the world, plantains are popular in Latin American, Caribbean and West African cooking. A little longer than a banana with a thick tough skin, the easiest way to peel them? Cut off each end and score the plantain with your knife, from one end to the other.
Once peeled, you are ready to season and roast. They are a great side to a veggie plate, as an accompaniment to a piece of grilled fish, or an sweet addition to a black bean salad!
Roasted Plantains
4 Black Plantains
2 TB Olive Oil
1 TB Smoked Paprika
1 Tsp Sea Salt
Peel and Slice the plantains into 1/2″ diagonal slices. On an aluminum foil lined sheet try, toss them with the olive oil, smoked paprika and sea salt. Slide into a 400F oven and let roast for 30 minutes or until soft and caramelized around the edges. Serve and enjoy!
