Roast Jerk Plantains

Roasted plantains with jerk seasoning, onions, and bell peppers.

Already delicious plantains get a glow up with jerk spices. Enjoy a deliciously healthy version that’s baked, not fried. Top with onions and bell pepper, and you have yourself a vegan meal or side if that’s the way you roll.

Course Sides

Cuisine Caribbean

Diet Gluten Free

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 380kcal

Author Imma

Ingredients

Plantains

2-3 plantains
oil for drizzling
jerk seasoning to taste
salt to taste

Optional Stir-Fried Veggies

2 tablespoons (30ml) cooking oil
½ medium onion, sliced lengthwise into strips
1 green or red bell pepper, sliced lengthwise into strips

Instructions

Using a sharp knife, cut both ends off the plantain to make peeling easier. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel.
Remove the peel by pulling it back. Room-temperature plantains are easier to peel and cook. If you keep yours in the fridge, run them through hot water to facilitate peeling.
Cut in half crossways, then cut in half lengthways, and cut into desired uniform strips. Drizzle with a little oil, then sprinkle the desired amount of jerk seasoning with salt to taste. Toss to coat.
Line a baking sheet with foil or parchment paper and arrange the seasoned plantain strips in a single layer.
Bake in a 425℉ (220℃) oven for 20-30 minutes or until slightly brown, turning once.
Sauté the sliced onion for about a minute. Then add the bell pepper strips, and saute for another minute. Serve with your plantains.

Notes

The greener the plantains, the longer they will take to bake, and the drier they’ll be. So go for ripe, but not overripe ones.
If they take too long to bake, add a little more oil and turn up the heat. Everyone’s oven is different, so adjust accordingly.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition