Cinnamon Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet of ghee transforms them into something genuinely special. Each round gets a proper sear, building deep golden edges and a caramelized crust before a hit of fresh lemon juice and dill pulls the whole dish into bright, herby territory. The combination sounds unexpected, but it works beautifully: the richness of the ghee balances the citrus, and the dill adds a fresh, almost grassy note that keeps things lively. Warm spices like cinnamon are nowhere near this recipe, so anyone navigating that sensitivity can dig in without a second thought — the flavor here comes entirely from lemon zest, fresh herbs, and a pinch of red pepper flakes if you want a little heat. It's a side dish that feels both clean and indulgent, and it comes together in one skillet with almost no prep. Serve it immediately while the edges are still crisp and the dill is fragrant — this one doesn't like to wait.
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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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