BHA & BHT Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a quick sauté in ghee turns them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay soft and tender, then a hit of fresh lemon juice and bright dill pulls the whole thing into savory territory. It's a side dish that feels both unexpected and completely crave-worthy. Because every ingredient here is whole and unprocessed — ghee, fresh citrus, herbs straight off the stem — there's no need to scan labels hunting for synthetic preservatives like BHA or BHT that sneak into packaged oils and shelf-stable fats. The optional pinch of red pepper flakes adds just enough warmth to balance the citrus without overwhelming the delicate dill. Serve these straight from the skillet while they're still sizzling, because they're at their absolute best the moment they hit the plate.
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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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