Low FODMAP Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the kind with yellow skins gone spotty black — bring a natural sweetness that caramelizes beautifully in a hot skillet, and this simple sauté leans right into that. Ghee gives the rounds a rich, golden crust without any dairy solids to worry about, and the bright hit of fresh lemon juice and zest at the finish keeps everything from feeling heavy. Fresh dill scattered over the top adds an herby lift that makes the whole dish feel a little unexpected in the best way. Plantains can be tricky territory on a low-FODMAP plan since many sweet or starchy sides sneak in ingredients that cause trouble, but this one keeps the ingredient list clean and straightforward. A quick flip in the pan is all the technique you need — no complicated steps, just patience while those edges go deep golden and the centers turn tender. Serve these straight from the skillet while they're still warm and glossy, because they're at their absolute best right away.
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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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