Roasted Sweet Plantains (Easy Oven Method)

These oven roasted plantains are baked until sweet, crisp, and tender, with golden edges that caramelize as they cook. It’s a simple Caribbean side or snack that works any time of day.

For the more traditional, stovetop version, try my Fried Sweet Plantains.

Oven Baked Plantains

I’ll be honest, I’m a bit of a plantain snob. I’ve never been a fan of oven roasted or air fried plantains. Most of the time they turn out dry, and never quite as soft and buttery as the pan fried version.

But in my house, plantains are on a regular rotation. And if you’ve ever pan fried plantains, you know they need attention. You can’t just walk away or they’ll burn before you know it.

So I set out to make a version that’s completely hands-off but still gives you that same soft, sweet, caramelized result. These roasted sweet plantains cook entirely in the oven, no babysitting required—and after testing and tweaking, they’re just as good as the pan fried version.

Why You’ll Love This Roasted Plantains Recipe

• Healthy snack: Roasted plantains are a naturally sweet option when you’re craving something simple but satisfying. Using ripe plantains means you get all that flavor without needing much added.
• Hands-off recipe: Once everything is prepped, the oven does the work for you. You still get that soft, caramelized texture without having to stand at the stove.
• Simple ingredients: This recipe keeps it straightforward with just a few basics, letting the ripe plantains shine. It’s an easy way to make roasted plantains anytime you have them on hand.

Ingredients for Baked Plantains

The key to getting these roasted plantains just right really comes down to the ripeness and how you balance the sweetness. I keep the ingredients simple here because when the plantains are right, they do most of the work for you.

• Plantains. I always reach for yellow plantains with plenty of black spots because that’s when they’re at their sweetest and softest. If they’re too firm, they won’t caramelize the same way in the oven.
• Oil. A neutral oil helps the plantains roast evenly and keeps the edges from drying out. It also helps them develop that light crispness on the outside.
• Kosher salt. Just a pinch brings out the natural sweetness of the plantains and balances the flavor. I keep it light so it doesn’t overpower.
• Butter (optional). I like brushing a little on while they’re still warm because it adds richness and keeps them soft. It’s a small step that really makes them feel closer to pan fried.

See recipe card for quantities.

How to Roast Plantains

Prep the Plantains

I start by preheating my oven to 450°F so it’s nice and hot by the time the plantains go in. Then I peel the plantains and slice them on a diagonal into even pieces so they cook at the same rate.

Season and Arrange

I add the slices to a bowl with oil and salt, then toss until everything is evenly coated. After that, I spread them out in a single layer on a parchment-lined baking sheet so they roast instead of steam.

How long does it take to roast plantains?

I roast the plantains for about 20 minutes, then flip each piece and return them to the oven for another 5 minutes. By the end, they should be golden with lightly crisp edges and soft centers.

Finish and Serve Roasted Plantains

As soon as they come out of the oven, I brush them lightly with butter while they’re still warm. This step is optional, but it keeps them soft and gives them that rich, pan fried flavor.

Storage

I store any leftover roasted plantains in an airtight container in the fridge for up to 3 days. They actually hold up pretty well and are still good at room temperature if you just want a quick snack without reheating.

When I do reheat them, I prefer using the oven or an air fryer for a few minutes to bring back some of that texture on the edges. The microwave works too, but it will make them softer with less of that slight crispness.

Tips for the Best Roasted Plantains

• Use very ripe plantains. I look for yellow skin with plenty of black spots because that’s what gives you that soft, sweet, caramelized result. If they’re not ripe enough, they’ll turn out firm instead of tender.
• Slice them evenly. I cut the plantains on a diagonal and keep the pieces close in size so they cook at the same rate. This helps everything finish at the same time without some pieces burning.
• Don’t overcrowd the pan. I make sure the slices are in a single layer with space between them. If they’re too close together, they’ll steam instead of roast.
• Flip halfway through. I always turn them after the first 20 minutes so both sides get that golden color. It also helps them cook evenly all the way through.
• Use high heat. Roasting at 450°F is what helps the edges get slightly crisp while the inside stays tender. Lower temperatures won’t give you the same texture.
• Brush with butter while warm. I do this right out of the oven so it melts into the plantains and keeps them soft. It’s optional, but it really brings them closer to that pan fried finish.

How to Use Baked Plantains

• Jerk Chicken. The sweetness from the plantains softens the heat from jerk seasoning. It’s a solid mix of spicy and sweet.
• Coconut rice. This keeps things light while adding another layer of subtle sweetness. It rounds out the meal without feeling too heavy.
• Pan Seared Lamb Chops. The savory flavor of the lamb plays well with the soft, sweet plantains. It’s simple but satisfying.
• Eggs or breakfast plates. Roasted plantains fit right in with eggs or a full breakfast spread. They add just enough sweetness to bring everything together.

Frequently Asked Questions

More Plantain Recipes

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Plantain Quiche

Seasoned Plantain Fries

Plantain Hash

Plantain Chips

Sweet Plantain Home Fries