You may remember my Chicken and Rice post from a few weeks ago. Well, one of my favorite sides to make with that Chicken and Rice are these baked plantains, ‘cause I like carbs with my carbs. They’re sticky and slightly sweet and it’s almost like I’m eating dessert with my dinner, so I’m all about it.
They’re super easy to make, just think of it like baking a potato, nothing intimidating here. The only recommendation l’ll make make is to be sure that you’re using super ripe plantains. You can totally eat them when they are less ripe, they’ll just have more starch than sugar. I prefer them sweeter, but it’s all up to you. You want a plantain that is almost entirely black and spotted, if it was a banana you would think it was rotten. You’ll buy them in the store either green or yellow, and then you’ll need to let ‘em sit for about a week, maybe more, to ripen up. Ry got these from work, and if I remember correctly, I let them sit out on our countertop for about two weeks, and as you can see from the pics, one of theme isn’t quite ripe yet, or at least as ripe as I would prefer.
To cook these all I did for this was peel them, slice them, add some salt and butter then bake. To finish up I topped with some garlic butter, ‘cause mo butter, mo bettah, and added some cilantro. Easy peasy!
They’re sticky and slightly sweet and it’s almost like I’m eating dessert with my dinner, so I’m all about it.
with garlic + butter
- 2 Very Ripe Plantains – you want em almost entirely black
- 3 cloves garlic crushed
- 2-3 tbsp butter
Preheat your oven to 350°F (175° C )
Peel and slice your plantains and arrange on a foil lined baking sheet. Add a few pats of butter, however much you like, season with salt and bake for approximately 30 mins, or until browned and soft all the way through. You’ll probably want to turn them about halfway through to make sure they cook evenly.
Next up, add lots of chopped garlic and butter to a cold pan. Place over medium-low heat and let everything cook just until the garlic starts to get slightly browned and you can smell it. Be sure to heat it up slowly, you don’t want to burn your garlic here.
Then, when those plantains are all cooked, add them to your serving plate, top with lots of that garlic butter and a good scattering on cilantro. Eat up!