Crispy Roasted Plantains with Garlic-Lime Mojo
A light take on a Cuban favorite, these roasted plantains are delicious with this spicy dipping sauce. Try them as a tasty app or pair them with beans and rice, roast pork, or grilled chicken at your next barbecue.
- 2 large green plantains peeled, sliced ½” thick into 24 rounds
- 1 ½ tsp olive oil
- ½ tsp kosher salt
- Cooking spray
- 2 TB fresh orange juice
- 2 TB fresh lime juice
- 1 tsp extra virgin olive oil
- ¾ tsp minced garlic
- ¾ tsp kosher salt
- ½ tsp dried oregano
- ½ tsp cumin
- Preheat oven to 400.Line a cookie sheet with parchment or spray with cooking spray. Toss plantains with olive oil and salt and spread on sheet. Roast in oven for 10 minutes. Remove from oven and use a sturdy bowl to press down on each plantain, flattening to 1/8” thin. Flip over plantain rounds, spray with additional cooking spray, and roast for another 15 minutes or until crispy and well-browned.
- While plantains roast, whisk together juices, olive oil, garlic, salt, oregano, and cumin. Season hot plantains with additional salt and serve with mojo.
Mojo can be made up to 3 days ahead. Bring to room temperature before serving.
Calories: 505kcal | Carbohydrates: 121g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 2923mg | Potassium: 1854mg | Fiber: 8g | Sugar: 57g | Vitamin A: 82% | Vitamin C: 111.4% | Calcium: 1.1% | Iron: 14.8%