Hazelnut 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 sear is the whole show here, and the garlic-herb finish with smoked paprika, fresh cilantro, parsley, and a bright squeeze of lime takes it somewhere genuinely craveable. Every single ingredient in this dish is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. The ghee gives the plantains a rich, buttery depth without any dairy proteins, which is exactly why it's a staple in this style of cooking. It comes together in one skillet, making cleanup as easy as the technique itself. Serve it as a bold side alongside grilled protein or pile it onto a plate on its own — either way, it disappears fast.
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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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