Sesame Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when you sauté them in ghee with garlic, smoked paprika, and fresh herbs, the result is genuinely hard to stop eating. The key is using yellow plantains with some black spotting — they caramelize beautifully in the pan and turn tender all the way through without going mushy. Ghee gives the whole dish a rich, nutty depth while keeping things completely free of seed oils and anything that could sneak sesame into the equation. A quick bloom of minced garlic in the same skillet builds a fragrant base that coats every golden slice, and the finish of lime juice, cilantro, and parsley keeps it bright and lively. This is the kind of side dish that looks impressive but comes together in one pan with ingredients you can easily verify are clean and safe. Serve it alongside grilled protein or eggs, or honestly just eat it straight from the skillet — no judgment here.
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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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