This is one of my favorite recipes using that starchy wonder, the plantain, which is a staple in many Central American countries like Guatemala. If you’ve been intimidated by plantains in the past, give this one a go — you’ll be pleasantly surprised!
You’ll need 4 very ripe plantains — look for ones that have black spots on the peels, or are even almost completely black. (Unlike bananas, in plantains this is not a sign of being over-ripe or rotten, but just right!)
1. Preheat your oven to 450° F and coat a non-stick cookie sheet with cooking spray.
2. Cut the ends off of your plantains and peel them. Cut each on the diagnonal into 1/2-inch-thick slices.
3. Arrange in a single layer and sprinkle with brown sugar.
4. Spray the tops with cooking spray.
5. Bake for about 10-15 minutes, until the plantains are golden brown and very tender.
6. Remove from oven and let cool slightly before chowing down. Yum!
