Sweet Caramelized Plantains

I love bananas, but I can hardly stand the smell of a banana that has just started to brown.  My view of plantains on the other hand is, the blacker the better!

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Plantains actually aren’t at their peak of ripeness until the skins have turned almost completely black.  This is when they get nice and sweet and less “potato-y”.

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Sauteing them on the stove with some brown sugar turns them more into a dessert than a side dish.  If you want a good side dish of plantains though, be sure to check out my post on Cinnamon Plantain “Chips”.   They are not as sweet and a little lower maintenance since they go into the oven and don’t have to be constantly moved around.

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However, I feel that these tasty morsels are worth the constant attention they require.  Try them out and you will likely agree :).

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Sweet Caramelized Plantains

Ingredients

  • 2 very ripe Plantains
  • 1 ½ TBSP Olive Oil
  • 1-2 TBSP Brown Sugar

Directions

Slice your plantains into 1-inch thick slices.  Heat olive oil over medium-high heat.  Place the slices in a pan and sprinkle with brown sugar.  Cook until they start to brown (about 6 minutes) then flip and continue cooking, stirring almost constantly as the sugar can cause them to burn.  Cook until they are browned and caramelized on all sides.

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