Maple Allspice Roasted Plantains
Plantains roasted with coconut oil, allspice and maple syrup in a cast iron skillet to make a warm tropical dessert for two. Paleo, vegan and gluten-free.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon coconut oil, melted
- 2 cups ½-inch thick slices peeled ripe plantains (10 oz)
- ½ teaspoon allspice or cinnamon
- pinch salt
- 1 tablespoons dark pure maple syrup
- 1 tablespoon mini chocolate chips
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Melt oil in a medium cast-iron skillet over medium-high heat. Swirl to coat pan, and continue heating until the oil shimmers but does not smoke. Add plantains in a single layer. Sprinkle with allspice (or cinnamon) and salt. Transfer to the oven and roast until the bottom of the plantains are browned, about 10 minutes. Drizzle maple syrup over the plantains and toss to coat and spread back out browned side down. Return the plantains to the oven and continue roasting until browned on both sides and the maple syrup mixture is bubbling and caramelizing about 5 minutes longer.. Sprinkle with chocolate chips and serve warm.