I already posted this, but it doesn't appear on my server. Just
in case it went down a black hole, I am reposting it.

Last night I thought of extending the roasted veggie craze to some
slightly green plantains (they would have made good tostones). I
roasted them alongside some yams; first I cut plantains and yams
in 1/2" rounds, tossed the rounds in olive oil, salt and pepper,
and roasted them at 475F for about 20-25 minutes. I figured that
yams and plantains have similar enough properties (density,
starchiness, water content) that cooking them under the same
conditions would work equally well (or equally badly) for both.
Well, I was wrong. The yams came out great; the plantains, on the
other hand, were crunchy/tough on the outside and somewhat starchy
on the inside.

In an attempt to troubleshoot this dish, I went online in search
for recipes for roasted plantains, but everything I found sounded
very much like what I had already done (with disappointing results).

Is it possible to roast plantains to good effect? If so, what's
the trick?

Thanks!

Jill

P.S. I have had in the past (though never made myself) a dish of
roasted *sweet* (i.e. ripe) plantains, IIRC sugar- or molasses-glazed.
More of a brunch or dessert dish than a dinner side dish. It is
divine, but it is not what I'm after here.