Roasted Plantains with Mexican Goat Milk Caramel and Nuts

1. Preheat Oven and Prepare Plantains

Preheat your oven to 450 degrees and position the oven rack in the middle. Cut off both ends of the plantains and make a shallow slit down the length of each one. Place the plantains on a baking sheet and roast in the oven for about 20 minutes until they are browned and soft.

2. Toast the Nuts

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

3. Warm the Cajeta

Gently warm the cajeta in a small saucepan over low heat or in the microwave until it becomes pourable.

4. Assemble the Dessert

After roasting, let the plantains cool slightly, then peel and slice them into 1/2-inch pieces. Arrange the slices on a serving plate, drizzle with warm cajeta, and top with the toasted nuts. Serve immediately.