PREP: 10 minutes | COOK: 12-14 minutes | YIELD: 8 servings
I tried my first plantain while on vacation in Puerto Rico a few years ago. The starchiness of these members of the banana family both surprised and pleased me. I knew they would pair well with the warm flavors of cinnamon, cumin and nutmeg. They make a small but satisfying dessert perfect for a warm summer evening.
4 very ripe plantains (skin yellow and starting to turn black)
¼ tsp (1.25 ml) ground cinnamon
¼ tsp (1.25 ml) ground cumin
Pinch grated nutmeg
Eat-Clean Cooking Spray
Preheat oven to 450°F (232°C).
Cut ends off plantains, peel and discard skins. Cut plantains on the diagonal into ½-inch slices. In a small bowl, mix together cinnamon, cumin and nutmeg. Spray a baking sheet with Eat-Clean Cooking Spray and arrange plantain slices in a single layer. Use two baking sheets if necessary. Spray tops of plantains with Eat-Clean Cooking Spray and sprinkle with spice mixture. Bake until golden brown on bottom, about 8 minutes. Use a metal spatula to turn, and continue baking until golden brown on both sides, 4 to 6 minutes. Remove from oven and serve immediately.
Keep an eye on plantains during baking because they can quickly go from golden brown to burned.
NUTRITIONAL VALUE PER SERVING (½ PLANTAIN):
Calories: 33 | Calories from Fat: 9 | Protein: 0.2 g | Carbs: 6 g | Total Fat: 1 g | Saturated Fat: 0.4 g | Trans Fat: 0 g | Fiber: 0.1 g | Sodium: 0.2 mg | Cholesterol: 0 mg