I associate Fall with colorful medleys. Picture small cubes of carrots, sweet potatoes, zucchini and squash delicately seasoned and roasted in the oven. My mouth is watering just thinking about it. That medley was my inspiration for the dish I am presenting here. I wanted a medley whose ingredients I all absolutely loved and avoid the disappointment of reaching for a piece of sweet potato but instead biting into a carrot cube! This medley is made with boñiatos and slightly ripe plantains. Both ingredients are sweet but have different textures. Salt is the only seasoning I added, and all that was needed. It does not get any easier!
Tropical medley Recipe
Print recipe| Serves | 1-2 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Side Dish |
Ingredients
- 2 Medium yellow, still slightly firm, plantains
- 2 Medium boniatos
Directions
| 1. | Heat up the oven to 400F (200C). Peel the boniatos and dice them into small cubes, about 1/4 in (0.5 cm) in size, place them in a bowl. |
| 2. | Add salt and just enough vegetable oil to lightly coat the boniato pieces, and toss to combine |
| 3. | Peel the plantains, remove the seeds, and dice them in a similar size that you did the boniatos (~1/4 in or 0.5 cm) |
| 4. | Put the plantains in a different bowl and add a pinch of salt and just enough vegetable oil to coat them. Toss to combine. |
| 5. | Line a baking pan or baking sheet with parchment paper and add the boniatos. Make sure to arrange them in a single laer Place the pan in the oven and cook for 10 min. |
| 6. | After 10 min, remove the pan from the oven and add the plantain pieces. Toss to mix the plantains and boniatos, but make sure to end up with a single layer. |
| 7. | Place the pan back in the oven and cook for an additional 25-30 min. A knife should be easily entered in both boniatos and plantains when they are cooked. |
