Tuesday, August 11, 2009

roasted plantain pieces with roasted garlic-lime dipping sauce

my previous experiences with plantains always involved making them into fritters and pan frying them. it's a great way to enjoy them but simply roasting them, as in this recipe, is such a great way to bring out their sweetness. it also gives them a nice brown crispy crust that is a nice contrast to the soft inside. we gobbled these up as a dinner side but i think they would be a fantastic dinner party appetizer...just make lots cause they'll go fast! the dipping sauce that goes with them is equally delicious. you will probably have quite a bit leftover but i'm sure you'll find many good uses...i used it as salad dressing.

roasted plantains
(from vegan soul kitchen)
3 large, slightly ripe yellow plantains, ends cut off, peeled, cut in half lengthwise and cut into 1/2 inch pieces widthwise
1 tablespoon olive oil

preheat oven to 450.
in a small bowl, toss the plantains and the olive oil. transfer to a parchment lined baking sheet and cook, stirring a few times to ensure even browning, until crisp on the outside and starting to turn golden brown, about 30 minutes.

roasted lime garlic dipping sauce
(from vegan soul kitchen)
all the cloves from one head of roasted garlic*
1/4 cup olive oil
1 tablespoon minced cilantro
1/4 cup lime juice
1/4 cup water
1/4 teaspoon coarse salt
white pepper

in a blender combine all ingredients, except pepper, until creamy. season with salt and pepper to taste.

*to roast garlic, cut off just enough from the top of the bulb so that the cloves are exposed. drizzle olive oil over the top and wrap tightly in foil. roast at 325 until cloves are soft, about 1 hour.


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