Low Sugar Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a beautiful sweet spot on their own — naturally caramelized edges, tender centers, and a richness that needs zero added sugar to feel indulgent. The key here is using yellow plantains with some black spotting, which signals peak ripeness and maximum natural sweetness without a drop of anything processed. Ghee gives the sauté a nutty, golden depth, while minced garlic blooms in the residual heat for that irresistible fragrant finish. Smoked paprika adds a subtle warmth, and a final hit of fresh lime juice with cilantro and parsley keeps everything bright and lively. It's the kind of side dish that tastes like it took way more effort than it actually did. Serve it straight from the skillet while it's hot — the edges are crispiest right out of the pan, and the herbs stay vivid and fresh.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 large ripe yellow plantains (peels mostly yellow with some black spots)
- 2 tbsp ghee
- 3 cloves garlic, minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp smoked paprika
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lime juice (from about ½ lime)
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Peel the plantains and slice them on the diagonal into 1/2-inch rounds. Pat the slices dry with a paper towel.
- 2
Melt the ghee in a large (12-inch) skillet over medium heat until shimmering. Add the plantain slices in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3–4 minutes, until the undersides are deep golden brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!