Brazil Nut Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're caramelized in ghee — the edges turn deep golden brown, the centers go soft and tender, and the whole skillet smells incredible. A bright finish of fresh lemon juice, lemon zest, and chopped dill cuts right through that richness, giving you something that feels both indulgent and surprisingly fresh. This dish is completely Whole30-compliant, built from a short list of clean, recognizable ingredients with zero hidden additives to stress over. The ghee does the heavy lifting here, giving you that buttery depth without any dairy, and it handles medium heat beautifully so the plantains caramelize evenly rather than burning. A pinch of red pepper flakes at the end is optional but highly recommended if you want a little kick to balance the sweetness. It comes together in one skillet in just minutes, making it an easy side dish or a satisfying snack that works any time of day.
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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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