Pan-Roasted Plantains

Despite the fact that plan­tains close­ly resem­ble a banana, they have a com­plete­ly dif­fer­ent fla­vor and are def­i­nite­ly not to be con­sumed raw (you’ll only make that mis­take once!). Plan­tains are actu­al­ly a veg­etable, chock full of fiber, cal­ci­um and vit­a­min C. Pan-roast­ing the plan­tains allows them to caramelize, keep­ing the out­side a lit­tle bit crispy and the inside nice and soft. Cin­na­mon, gin­ger and turmer­ic add a tri­fec­ta of anti-inflam­ma­to­ry good­ness and a lit­tle sprin­kle of sea salt makes these plan­tains absolute­ly irre­sistible. Enjoy as is, or my favorite way –- with mashed avocado!

Free from Gluten, Dairy, Soy, Eggs and Peanuts

Ingredients

• 2 large plan­tains, brown peel on the outside
• 2 table­spoons coconut or avo­ca­do oil
• 1 tsp. each cin­na­mon, gin­ger and turmeric
• Sea salt, to taste

Instructions

1. Using a knife, care­ful­ly remove peels from plan­tains and discard
2. Slice plan­tains into ½ inch rounds, keep­ing size as even as possible
3. Line a large plate or plat­ter with paper tow­els or an old kitchen cloth (turmer­ic stains!)
4. Warm a large skil­let over medi­um heat
5. Add 1 table­spoon oil and swirl to coat
6. Mov­ing quick­ly, add ½ of the plan­tains to pan in an even layer
7. Sprin­kle plan­tains with ½ tsp. each of the spices and move around the pan to coat evenly
8. Check­ing con­stant­ly, flip plan­tains when they start to brown (this hap­pens FAST, so get ready!)
9. Once even­ly browned on both sides, remove with a slot­ted spat­u­la and place on the tow­el-lined plate
10. Repeat process with sec­ond half of coconut oil, spices, and plantains
11. Once com­plete, let plan­tains cool for 5–10 minutes
12. Sprin­kle with sea salt and enjoy!