Nutmeg 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 deep golden crust you get from cooking them undisturbed is the whole point, and the garlic-herb finish takes them somewhere truly special. Smoked paprika, fresh cilantro, flat-leaf parsley, and a bright squeeze of lime juice at the end layer on flavor without any of the warm spices that can sneak into similar dishes and cause problems for people avoiding nutmeg. The ingredient list is clean and straightforward, which makes this a genuinely stress-free cook — no label-scanning, no substitutions needed. Ghee gives the whole thing a rich, buttery depth that pairs perfectly with the natural sweetness of the plantains. Serve these straight from the skillet with extra lime wedges and they disappear fast, whether you're plating them as a side or eating them straight off the pan.
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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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