Tree Nut Free Whole30 Garlic-Herb Sautéed Plantains
Ripe plantains hit that perfect sweet-savory balance, and when you cook them in ghee with garlic, smoked paprika, and fresh herbs, the result is genuinely hard to put down. The key is using yellow plantains with some black spotting — they caramelize beautifully in the skillet and turn tender all the way through without getting mushy. Ghee gives the whole dish a rich, nutty depth while keeping everything compliant for a Whole30 reset, and every single ingredient here is naturally free of tree nuts with zero substitutions required. The garlic goes in after the plantains are already golden, so it blooms in all that fragrant, spiced fat without any risk of burning. A hit of fresh lime juice at the end cuts through the richness and makes the cilantro and parsley pop. This is the kind of side dish that disappears fast — serve it straight from the pan while it's still sizzling.
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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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