Cinnamon 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. These get sautéed until deeply golden on both sides, then tossed with fragrant garlic, smoked paprika, fresh cilantro, parsley, and a bright squeeze of lime that ties everything together. The whole thing comes together in one skillet, which means minimal cleanup and maximum flavor. Warm spices like cinnamon often sneak into plantain recipes, but this one keeps things savory and herb-forward, so it's completely safe for anyone avoiding that particular ingredient. Ghee gives the slices a rich, nutty finish without any dairy proteins, which is also what keeps this firmly in Whole30 territory. Serve them straight from the pan with extra lime wedges and they'll disappear fast — as a side dish, a base for eggs, or honestly just eaten standing over the stove.
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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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