📖 Instructions

1. Preheat your oven to 400°F (200°C). I find this temperature gives the plantains a lovely caramelized exterior without drying them out.
2. Peel the plantains. Score the skin lengthwise with a knife, being careful not to cut into the flesh. This makes peeling much easier. You can also cut off the tips before peeling.
3. Slice the plantains. Cut them diagonally into 1-inch thick pieces. This shape not only looks nice, but also helps with even cooking. Try to keep the slices uniform in size.
4. In a mixing bowl, toss the plantain slices with olive oil, salt, and pepper. Make sure each slice is well coated with the oil and seasoning. A good coating of oil will prevent them from sticking to the baking sheet.
5. Arrange the plantains in a single layer on a baking sheet. Don't overcrowd the pan; if necessary, use two baking sheets. Overcrowding will steam the plantains instead of roasting them.
6. Roast for 20-25 minutes, flipping halfway through. They should be golden brown and slightly caramelized. Keep an eye on them! Ovens vary, and you want to avoid burning them.
7. While the plantains are roasting, prepare the lime-cilantro dressing. In a small bowl, whisk together the lime juice, chopped cilantro, and a pinch of salt. Taste and adjust the seasoning as needed.
8. Once the plantains are done, remove them from the oven and immediately drizzle with the lime-cilantro dressing. The heat from the plantains will help the flavors meld together.
9. Serve immediately and garnish with extra cilantro if desired. These are best enjoyed warm! Consider a sprinkle of red pepper flakes for a bit of heat. Yummy!