Artificial Food Coloring Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're pan-fried in ghee — caramelized edges, tender centers, and a depth of flavor that feels almost indulgent for something so straightforward. The finishing touch of fresh lemon juice, lemon zest, and chopped dill cuts right through that richness and lifts the whole dish into something bright and unexpected. Every single ingredient here is exactly what it says it is: no dyes, no artificial additives, nothing lurking in a seasoning packet or a bottled sauce. That matters more than people realize, because even "simple" store-bought sides can sneak in synthetic colorants you'd never anticipate. Here, you're working with whole, real foods from start to finish — ghee, fresh citrus, herbs straight off the stem. The optional pinch of red pepper flakes adds a gentle kick if you want it, but the dish is already lively and satisfying without it. Serve these immediately while the edges are still crisp and the dill is fragrant for the best possible bite.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots), peeled and sliced on the bias into ½-inch rounds
- 2 tbsp ghee
- ¼ tsp fine sea salt
- ¼ tsp black pepper
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tsp lemon zest
- 2 tbsp fresh dill, roughly chopped
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Heat the ghee in a 12-inch skillet over medium heat until shimmering and the foam subsides, about 1 minute.
- 2
Arrange the plantain rounds in a single layer in the skillet — work in two batches if needed to avoid crowding. Season with the salt and pepper. Cook undisturbed for 3–4 minutes, until the undersides are deep golden brown and the edges look caramelized.
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