Spicy oven roasted plantains with beetroot pesto
I received a comment a week ago about my post on oven roasted plantains.
E. wants step by step instructions for roasting plantains in the oven.
I’m jealous, I haven’t had plantains in months – with cooling temperatures in these parts, it’s hard to find ripe plantains and it takes forever for green plantains to ripen.
Plantains are wonderful any way, but roasting them instead of deep-frying uses way less oil, and it’s just as delicious.
Oven Roasted Plantains with Spinach & Parsley Pesto
Oven Roasted Plantains
- 3 – 4 very ripe (yellow) plantains
- 1 tablespoon olive oil
- Salt to taste
- Red pepper flakes (optional)
- Crushed ginger (optional)
- Preheat to oven 375Â°F.
- Coat a parchment (or foil) lined baking sheet/pan with a bit of olive oil.
- Rinse and peel plantains and slice diagonally into Â½ slices
- Coat plantains with the rest of olive oil; add salt (pepper and ginger if you want to make them spicy).
- Arrange the plantains on the baking sheet in a single layer
- Roast for up to 30 mins or until golden brown, turning them occasionally every ten minutes, so that they’ll brown evenly on both sides.