Roast Jerk Plantains - Immaculate Bites

These “good guys”, roast jerk plantains, will surely get you excited about plantains, whether you’re a fan or still iffy about them. They’re nutritious, especially when baked, not fried. This sweet, spicy, tropical delight, topped with onions and bell pepper, delivers a satisfying vegan side.

 

Sometimes you think you know exactly what you want when you head to the kitchen, and then along the way, something changes in a split second. And that’s when you do know exactly what you want. Make sense?

Anyways, that’s what happened with these plantains. I knew I wanted to make some simple roasted plantains, then things changed. As soon as I saw my homemade Jamaican jerk seasoning on the counter, the craving for jerk anything hit me hard. And this recipe has been a favorite for a while now.

Spicing Plantains Up With Jerk Seasoning

I bet you’ve tried plantains in a number of ways, but have you ever tried them with jerk seasoning? I contemplated for a while what to call them; jerk plantains? Spicy plantains with bell pepper and onions? Roast plantains? Decisions, decisions—what’s a girl to do?

Pair them up with these chicken wings, and you will be dancing like James Brown.

How to Roast Plantains

I’m including my fajita-like recipe for side veggies to make it even more nutritious and delicious.

1. Peel the plantains, then cut them in half crossways, then cut in half lengthways, and cut into desired uniform strips. (Photos 1-3)
2. Drizzle the plantain strips with a little oil, then sprinkle them with the desired amount of jerk seasoning and salt to taste. Line a baking sheet with foil or parchment paper and place the plantain strips in a single layer. (Photo 4)

1. Bake in a 425℉ (220℃) oven for 20-30 minutes or until slightly brown, turning once. (Photos 5-6)
2. Sauté the sliced onion for about a minute. Then add the bell pepper strips, and saute for another minute. Serve with your plantains. Enjoy!

Tips and Notes

• Room-temperature plantains are easier to peel and cook. If you keep yours in the fridge, soak them in hot water for a few minutes to facilitate peeling.
• Store fresh plantains at room temperature. Only refrigerate them if they’re ripening too fast. Then bring them back to room temperature before roasting.

Make Ahead and Leftovers

Plantains are best eaten freshly roasted, but ripe plantain leftovers reheat well in the oven, air fryer, or saute pan. They freeze well, and leftovers go great in soup or stews.

How to Serve Jerk Plantains

For more Caribbean vibes, these guys go great with jerk chicken or roast pork and callaloo. If you want a vegan meal, enjoy it with Caribbean rice and beans and a side of tropical guacamole.

More Easy Plantain Recipes to Enjoy

By Imma

This blog post was originally published in May 2015 and has been updated with additional tips and beautiful photos.