Tree Nut Free Whole30 Lemon-Dill Sautéed Plantains
Ripe plantains — the ones with yellow skins gone spotty black — are naturally sweet and starchy, and a hot skillet of ghee transforms them into something genuinely special. The edges caramelize into a deep golden crust while the centers stay soft and 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. A pinch of red pepper flakes is optional, but it gives just enough warmth to keep things interesting. Every ingredient here is straightforward and naturally free from tree nuts — no swaps, no substitutions, no label-reading required. It comes together in one skillet with minimal cleanup, which makes it an easy weeknight side or a fun addition to a weekend brunch spread. Serve it immediately so you catch those plantains at peak caramelized glory.
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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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