Carrageenan Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're mostly yellow with black spots — starchy enough to hold their shape in the pan but sweet enough to caramelize beautifully in ghee. That golden crust you get from cooking them undisturbed is the whole point, and the garlic-herb finish takes them somewhere genuinely special. Smoked paprika, fresh cilantro, flat-leaf parsley, and a bright squeeze of lime all come together in the last few minutes, making every bite layered and lively. For anyone navigating carrageenan concerns, this dish is naturally free of the thickeners and additives that sneak into so many packaged sides and sauces — every ingredient here is whole and straightforward. Ghee stands in beautifully as the cooking fat, giving the plantains a rich, nutty depth without any dairy solids to worry about. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or just eating it straight from the skillet with an extra wedge of lime.
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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.
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