What do you get when you mix a potato with a banana? You get a plantain! They are starchy, sweet and delicious. Unfortunately, most recipes call for deep frying them. We don't often deep fry at home, because a) it's not too healthy, and b) it makes a pretty big mess. My husband made a big batch of pork chili verde this weekend which gave me the opportunity to make these oven roasted plantains as an accompaniment.
Oven Roasted Plantains
- 2 half-ripe plantains (between green and black)
- 1/2 lime, juiced
- 2 tablespoons vegetable oil
- 1 teaspoon Adobo seasoning
Preheat a half sheet pan on the bottom rack of your oven at 425 F. Meanwhile, in a medium bowl whisk together lime juice, vegetable oil and Adobo seasoning. Prepare plantains: slice off both ends, and run a small paring knife down the side of the fruit to open the peel. Remove peel like a jacket.
Slice into 1/4 inch slices and gently coat in the lime juice mixture. Once your oven is preheated, carefully place a sheet of parchment paper on the hot pan and add the plantains; spreading them out into one even layer. Bake for 15 minutes. Drop the heat to 400 F and turn over each plantain slice. Cook for an additional 10-15 minutes until plantains are softened and cooked through. This is the perfect opportunity for a taste-test! Serve warm or at room temperature.
I like to dip the plantains in a lime mayonnaise: 1/2 cup Duke's mayonnaise, juice from 1/2 lime and a pinch of salt.