Chile-Roasted Plantains

4 large, very ripe, yellow plantains
3 tablespoons olive oil
?-1 habanero chile, seeded and minced

Heat oven to 375. Lightly oil a baking dish or line it with parchment.

Cut ends off plantains. Cut a slit down the length of each plantain skin and remove it. Cut each plantain diagonally into ?-inch pieces.

In a large bowl, combine plantains with olive oil and toss well. Add habanero and toss again.

Transfer plantains to baking dish and roast for 30 minutes, gently tossing every 10 minutes, until tender and lightly browned. Serve hot or cool to room temperature before serving.

from Grub.