Jerk It Out

Certain foods fly under the radar, overshadowed by classic crowd-pleasers or passing trends. No matter how delicious, versatile, or accessible, they remain firmly out of sight, out of mind. Occasionally, something will shake us out of our stasis, forcing the question: Why don’t I eat this more often?

Speaking for myself, I’m talking about plantains here. Satisfyingly starchy, subtly sweet, I like to think of them as tropical potatoes rather than fruits. Anything spuds can do, plantains can do, too. Not to invoke Bubba Gump, but you can boil them, fry them, saute them, bake them, mash them, stew them… You get the picture.

Thus, inspired by my Za’atar Melting Potatoes from The Everyday Vegan Cheat Sheet, Jerk Melting Plantains are encrusted with jerk seasoning, roasted at high heat to a blackened, crispy finish while retaining a downright buttery interior. The result can only be described as downright juicy, succulent in a way that you might not expect from a starchy vegetable. Hopefully this will help you and me both remember to put plantains on the grocery list more often.

Yield: Makes 6 - 8 Servings

Jerk Melting Plantains

Jerk Melting Plantains

Consider this your delicious reminder that plantains are amazing and can do anything that potatoes can do. Case in point: jerk melting plantains, roasted with a thick crust of blackened jerk seasoning, crispy on the outside and downright buttery inside.

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 1/4 Cup Olive Oil
  • 2 Tablespoons Fresh Thyme, Divided
  • 2 Tablespoons Coconut Sugar or Dark Brown Sugar, Firmly Packed
  • 1 Teaspoon Ground Allspice
  • 1 Teaspoon Smoked Paprika
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Ground Cumin
  • 1/2 Teaspoon Ground Black Pepper
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Cayenne Pepper
  • 1/4 Teaspoon Crushed Red Pepper Flakes
  • 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Ground Nutmeg
  • 3 Pounds (6 Medium) Plantains, Peeled and Sliced into 1-Inch Rounds
  • 1/2 Cup Low-Sodium Vegetable Stock
  • 1/4 Cup Lime Juice

Instructions

  1. Preheat your oven to 375 degrees.

  2. In a large bowl, whisk together the olive oil, 1 1/2 tablespoons thyme, sugar, allspice, paprika, ginger, garlic powder, cumin, pepper, salt, cayenne, red pepper flakes, cinnamon, and nutmeg. Add the plantains, tossing to coat.

  3. Transfer everything to a 9 × 13-inch or 12 x 17-inch metal sheet pan, spreading the plantains out into one even layer. The pieces all need full contact with the sheet to maximize exterior browning.

  4. Roast for 15 minutes before removing the pan from the oven. Use a thin, flexible spatula to gently flip the plantains. Return the sheet to the oven and roast for another 15 minutes.

  5. The plantains should start to look nice and toasty around the edges at this point. Carefully pour the stock and lime juice all around the spuds, standing back as it may sputter and splatter a bit.

  6. Roast for a final 12 - 15 more minutes, until the plantains are meltingly tender and the liquid has been absorbed. Top with the remaining fresh thyme and serve hot.

Notes

If you have ready-made jerk seasoning, you're good to go! Simply use 3 - 4 tablespoons of the blend instead of the individual herbs and spices listed.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 81Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 143mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

6 thoughts on “Jerk It Out

    1. Unripe green ones! It’s all about those starches before they convert to sugars.

  1. Plantains are indeed a delicious and versatile ingredient that often doesn’t get the attention they deserve. I love how you describe them as tropical potatoes – it’s such a fitting comparison.

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