Honey 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 crave-worthy. The edges caramelize into deep golden rounds while the centers stay tender, and then a hit of fresh lemon juice and zest cuts right through that richness. Chopped dill adds a bright, herby finish that makes the whole dish feel a little unexpected in the best way. Many sweetened plantain recipes lean on honey or maple syrup to amp up the flavor, but these get every bit of their depth from the fruit itself and a properly hot pan — no added sweetener needed at any step. A pinch of red pepper flakes is optional, but if you like a little heat alongside that citrusy brightness, don't skip it. Everything comes together in one skillet in under ten minutes, making this an easy side that punches well above its effort level.
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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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