Macadamia 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 ghee gives each round a deep, caramelized crust that butter can't quite match, while keeping the whole dish completely compliant with Whole30 guidelines. Once both sides are golden and tender, a hit of fresh lemon juice and zest cuts right through the richness, and the chopped dill adds a bright, herby finish that feels almost fancy for a weeknight side. A pinch of red pepper flakes at the end is optional, but it adds just enough warmth to keep things interesting. This is the kind of dish that surprises people — sweet, savory, citrusy, and a little crispy all at once. It comes together in one skillet with no complicated prep, and it pairs beautifully with grilled proteins or eggs for a satisfying, wholesome 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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