This is gonna be a quick one. Remember how Ry brought home that massive box of plantains and then I made those Canoas? Well, there were still about a million leftover, so to continue on with Plantain Fest 2019 we’re making some baked plantains.
Sweet plantains are one of my favorite side dishes, or main dishes depending on my mood. Serve em up with some black beans, maybe a bit of queso fresco, plenty of cilantro and I’m good.
My only word of warning it to make sure you use ripe plantains. You want them to have plenty of black spots on the outside. And, as you patiently wait for this to happen over a few days while they become their best selves on your countertop, just keep in mind that their beauty comes from within. You’ll know they’re ready when you kinda think “maybe I should throw them away?”. That’s when they have reached their sweet spot, literally. All that starch has converted to sugar, and they are now at their peak of delectableness. So, time to get cooking.
...just keep in mind that their beauty comes from within. You’ll know they’re ready when you kinda think “maybe I should throw them away?”
'cause Plantain Fest 2019 is still going strong
- A bunch of ripe plantains
- Neutral oil – I used canola here
This is a simple one.
Preheat your over to 400°F.
Slice the plantains up, I like em angled cause those thin ends gets nice ’n crispy, but don’t get too stressed about it. Toss them with a generous amount of neutral oil, I used canola here, and a good bit of salt. Then dump them on a sheet tray making sure they’re in a single layer. Get them roasting in the oven for about 30 minutes, tossing halfway through to make sure they get some color on both sides.
You’ll know they’re done when the outside is a lovely golden brown color and the inside is nice and tender. Then you’re ready to eat!