Mediterranean Roasted Plantain Rounds with Honey & Cranberries
This dish takes naturally sweet, ripe plantains and gives them a Mediterranean-inspired twist with a drizzle of honey, a sprinkle of cinnamon, and tart dried cranberries. Roasting brings out the plantains’ caramelized flavor, while the cranberries add chewiness and balance. It’s a quick and elegant side dish or snack that can also double as a light dessert.
Total Time: About 30 minutes
Prep Time: 10 minutes
Cook Time: 18–20 minutes
Servings: 4
Ingredients
2 large ripe plantains (yellow with black spots)
2 tbsp olive oil or melted butter
2 tbsp honey
¼ cup dried cranberries
¼ tsp ground cinnamon
Pinch of sea salt
Fresh mint leaves (optional, for garnish)
Instructions
Preheat the Oven:
Heat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Plantains:
Peel the plantains and slice them into ½-inch thick rounds. Place in a mixing bowl.
Season:
Drizzle with olive oil (or melted butter), then sprinkle with cinnamon and sea salt. Toss gently to coat.
Arrange & Roast:
Spread plantain rounds in a single layer on the prepared baking sheet. Roast for 18–20 minutes, flipping halfway through, until golden and caramelized.
Add Honey & Cranberries:
Once out of the oven, drizzle the warm plantains with honey and sprinkle with dried cranberries.
Garnish & Serve:
Transfer to a serving plate and garnish with fresh mint leaves if desired. Serve warm as a snack, side dish, or light dessert.
Tips & Variations
Choose the Right Plantains: Use ripe ones (yellow with black spots). They’re naturally sweet and soften beautifully when roasted. Green plantains will be too starchy for this recipe.
Extra Flavor: Add a pinch of nutmeg, cardamom, or orange zest along with the cinnamon for a more aromatic twist.
Cranberry Alternatives: Swap cranberries with chopped dates, raisins, figs, or even pomegranate seeds for different Mediterranean-inspired flavors.
Savory Option: Skip the honey and cinnamon, and instead toss the plantains with olive oil, garlic powder, and smoked paprika for a savory version.
Make it Dessert-Style: Serve with a scoop of Greek yogurt or a drizzle of tahini for a richer treat.
Nutty Crunch: Sprinkle with toasted pistachios, almonds, or walnuts just before serving for added texture.
Meal Pairing: Works well as a side to roasted chicken, lamb, or grilled fish, or as part of a mezze spread.
Q&A
Q: Can I use bananas instead of plantains?
A: Not really—bananas are softer and sweeter, and they’ll turn mushy when roasted. Plantains hold their shape better and caramelize nicely.
Q: Do I need to flip the plantains while roasting?
A: Yes, flipping them halfway ensures they cook evenly and develop a golden crust on both sides.
Q: Can I make this recipe ahead of time?
A: You can roast the plantains a few hours ahead, but for the best texture, drizzle with honey and add cranberries just before serving.
Q: What’s the best way to serve them?
A: They’re versatile—serve warm as a snack, a sweet side dish, or topped with Greek yogurt for a light dessert.
Q: Are these plantains sweet or savory?
A: Ripe plantains lean sweet, and the honey enhances that. If you’d like a savory twist, skip the honey and cranberries and season with herbs and spices instead.
Nutrition
(per serving, based on 4 servings)
Calories: ~190
Protein: 1 g
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 36 g
Fiber: 3 g
Sugars: 16 g
Sodium: ~60 mg
(Values are approximate and will vary with portion size and ingredient choices.)
Conclusion
Mediterranean Roasted Plantain Rounds with Honey & Cranberries are simple, flavorful, and versatile. Roasting brings out the plantains’ natural sweetness, while honey and cranberries add a bright, tangy finish. Whether you serve them as a side dish, a snack, or a lighter dessert, they bring a warm Mediterranean flair to the table with minimal effort.