Roasted Plantains with Mexican Goat Milk Caramel and Nuts

1. Preheat the Oven

Begin by preheating your oven to 450 degrees Fahrenheit, and ensure the oven rack is positioned in the middle.

2. Prepare the Plantains

Take each plantain and cut off the ends. Make a slit down the skin, lengthwise, without cutting into the flesh. Arrange the plantains on a baking sheet.

3. Roast the Plantains

Place the baking sheet with the plantains into the preheated oven and let them roast for about 20 minutes, or until the skins are richly browned and the plantains are completely soft to the touch.

4. Toast the Nuts

While the plantains are roasting, toast the nuts in a skillet over medium-low heat for about 5 minutes, stirring occasionally, until fragrant and lightly browned.

5. Warm the Cajeta

As the plantains finish roasting, gently warm the cajeta in a small saucepan over low heat until it is smooth and ready to drizzle.

6. Slice the Plantains

Once the roasted plantains are cool enough to handle, peel them carefully and slice them into roughly 1/2-inch pieces.

7. Serve

Arrange the sliced plantains on a serving plate, drizzle the warm cajeta over the top, and sprinkle the toasted nuts over everything.