Roast Jerk Plantains
These “good guys”, roast jerk plantains, will surely get you excited about plantains, whether you’re a fan or still iffy about them. They’re nutritious, especially when baked, not fried. This sweet, spicy, tropical delight, topped with onions and bell pepper, delivers a satisfying vegan side.
Sometimes you think you know exactly what you want when you head to the kitchen, and then along the way, something changes in a split second. And that’s when you do know exactly what you want. Make sense?
Anyways, that’s what happened with these plantains. I knew I wanted to make some simple roasted plantains, then things changed. As soon as I saw my homemade Jamaican jerk seasoning on the counter, the craving for jerk anything hit me hard. And this recipe has been a favorite for a while now.
Spicing Plantains Up With Jerk Seasoning
I bet you’ve tried plantains in a number of ways, but have you ever tried them with jerk seasoning? I contemplated for a while what to call them; jerk plantains? Spicy plantains with bell pepper and onions? Roast plantains? Decisions, decisions—what’s a girl to do?
Pair them up with these chicken wings, and you will be dancing like James Brown.
How to Roast Plantains
I’m including my fajita-like recipe for side veggies to make it even more nutritious and delicious.
- Peel the plantains, then cut them in half crossways, then cut in half lengthways, and cut into desired uniform strips. (Photos 1-3)
- Drizzle the plantain strips with a little oil, then sprinkle them with the desired amount of jerk seasoning and salt to taste. Line a baking sheet with foil or parchment paper and place the plantain strips in a single layer. (Photo 4)
- Bake in a 425℉ (220℃) oven for 20-30 minutes or until slightly brown, turning once. (Photos 5-6)
- Sauté the sliced onion for about a minute. Then add the bell pepper strips, and saute for another minute. Serve with your plantains. Enjoy!
Tips and Notes
- Room-temperature plantains are easier to peel and cook. If you keep yours in the fridge, soak them in hot water for a few minutes to facilitate peeling.
- Store fresh plantains at room temperature. Only refrigerate them if they’re ripening too fast. Then bring them back to room temperature before roasting.
Make Ahead and Leftovers
Plantains are best eaten freshly roasted, but ripe plantain leftovers reheat well in the oven, air fryer, or saute pan. They freeze well, and leftovers go great in soup or stews.
How to Serve Jerk Plantains
For more Caribbean vibes, these guys go great with jerk chicken or roast pork and callaloo. If you want a vegan meal, enjoy it with Caribbean rice and beans and a side of tropical guacamole.
More Easy Plantain Recipes to Enjoy
By Imma
This blog post was originally published in May 2015 and has been updated with additional tips and beautiful photos.
Roast Jerk Plantains
Ingredients
Plantains
- 2-3 plantains
- oil for drizzling
- jerk seasoning to taste
- salt to taste
Optional Stir-Fried Veggies
- 2 tablespoons (30ml) cooking oil
- ½ medium onion, sliced lengthwise into strips
- 1 green or red bell pepper, sliced lengthwise into strips
Instructions
- Using a sharp knife, cut both ends off the plantain to make peeling easier. Slit a shallow line down the long seam of the plantain, cutting only as deep as the peel.
- Remove the peel by pulling it back. Room-temperature plantains are easier to peel and cook. If you keep yours in the fridge, run them through hot water to facilitate peeling.
- Cut in half crossways, then cut in half lengthways, and cut into desired uniform strips. Drizzle with a little oil, then sprinkle the desired amount of jerk seasoning with salt to taste. Toss to coat.
- Line a baking sheet with foil or parchment paper and arrange the seasoned plantain strips in a single layer.
- Bake in a 425℉ (220℃) oven for 20-30 minutes or until slightly brown, turning once.
- Sauté the sliced onion for about a minute. Then add the bell pepper strips, and saute for another minute. Serve with your plantains.
Tips & Notes:
- The greener the plantains, the longer they will take to bake, and the drier they’ll be. So go for ripe, but not overripe ones.
- If they take too long to bake, add a little more oil and turn up the heat. Everyone’s oven is different, so adjust accordingly.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This recipe is so amazing. Made it as a demo for my middle school family and consumer cooking classes. They loved it! Some students had never tasted plantains before and others had never tasted jerk seasoning. Win-win. Tried something new and learned something new!! Thanks for sharing this easy to prepare deliciousness.
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
There is no mention of how much spice and when to add it. There are two quantities of oil but only the use of the oil for the onion in the recipe. I am
feeling at a loss as to how to proceed.
Thanks for catching that. The amount is personal preference. I usually sprinkle it on like I would salt and pepper. You can do it before you put them in the oven or when they’re hot out of the oven. Hope that helps.
Those plantains and veg look awesome roasted. It’s crazy how good you can make low calorie dishes look so good! Keep up the good work! I’ll be sure to check back!
Thanks Dave, they sure taste Great!
This was was absolutely delicious! My hubby loves fried ripe plantains, so this gave him the illusion of fried plantains. Thanks Immaculate.
It works overtime with my hubby too!
Immaculate these look absolutely divine! I can’t tell you how many times I step into the kitchen with a plan and then it all goes pear shaped, usually for the better. 🙂 I am a plantain and jerk lover so this sounds like the perfect combo!!
Hi Krystal! You are a plantain and Jerk lover? Girl we are so going to be friends.
Oooh! Why have I not thought of roasting veggies with jerk seasoning? BTW, I pretty much always have a jar of your jerk rub in my pantry… 🙂
Wow! So glad to hear that.. I so happy you are enjoying it as much as I am.Nagi
Pls Imma which one is jerk seasoning what type of seasoning can I use to substitute it?