These Venezuelan Sweet Plantains are divine! They're caramelized in the outside and soft and tender in the inside. Perfect side dish for any entrée. Can be made ahead. Whole30 friendly.
Cut off the ends of the plantains. Then, use a knife to slice into the skin along the length of the plantain. Don't slice too deep in, just deep enough to slice the skin. Remove the peel in strips with your finger. Cut the plantains into 1-inch-thick slices.
When the plantains are very ripe using the sugar is totally optional since the plantains will caramelize with their own natural sugar.
To make this recipe Whole30 compliant use avocado oil and ghee and omit the sugar.
Given the high sugar content in the ripe plantains, I recommend using a nonstick skillet to avoid the plantains stick to the bottom of the pan.
How to serve plantains?
Plantains are also incredibly versatile – serve them alongside your favorite main protein, like this Venezuelan Asado Negro or Venezuelan Carne Mechada, or have them alongside a salad or beans, or enjoy them topped cheese as a snack.