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Sweet and creamy roasted plantains coated in a tangy, citrus-garlic mojo marinade, delivering a vibrant tropical flavor inspired by Cuban cuisine. Naturally gluten-free and vegan-friendly.

Ingredients

Scale
  • 3 ripe plantains (yellow skin with black spots for sweetness)
  • 2 tablespoons olive oil (can substitute coconut oil for tropical aroma)
  • 1 cup fresh lime juice (lemon juice can substitute)
  • 4 cloves garlic, minced (or 1/4 teaspoon garlic powder)
  • 1 teaspoon ground cumin (can substitute ground coriander)
  • 1 teaspoon paprika (smoked paprika preferred for depth)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh cilantro, chopped (optional)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel the ripe plantains and slice them diagonally into approximately 1-inch thick even pieces.
  3. In a bowl, whisk together olive oil, fresh lime juice, minced garlic, cumin, paprika, salt, and pepper to create the mojo marinade.
  4. Add the plantain slices to the marinade and toss to coat each piece thoroughly.
  5. Arrange the coated plantains in a single layer on the parchment-lined baking sheet, leaving space between slices.
  6. Roast in the oven for 20–25 minutes, flipping the slices halfway through, until golden brown and caramelized.
  7. Optionally, sprinkle chopped fresh cilantro over the roasted plantains before serving.

Notes

For extra crispiness, broil the plantains for 2–3 minutes at the end while watching closely to avoid burning., Adjust the marinade by adding smoked paprika or chili flakes for smoky or spicy flavor variations., Drizzle honey or maple syrup before serving for a touch of sweetness (note: impacts vegan status)., Mix and match garnishes such as fresh mint, basil, toasted sesame seeds, chopped pistachios, or a balsamic glaze for flavor twists., Make the mojo marinade up to 24 hours ahead and keep chilled for convenience., Plantains can be peeled and sliced up to 3 days in advance, stored in an airtight container in the fridge to prevent browning., Leftover plantains can be refrigerated for up to 3 days or frozen for up to 2 months; reheat in oven or skillet to restore texture.

Nutrition

Find it online: https://cookingcrumbs.com/cuban-mojo-roasted-plantains-a-flavorful-taste-adventure/