Brazil Nut Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of side dish that disappears before anything else on the table. Ripe plantains — the ones with deeply spotted or nearly black peels — develop an incredible natural sweetness when they hit a hot skillet, and coconut oil gives the edges that gorgeous, lacquered golden crust. A dusting of cumin adds just enough earthy warmth to balance the sweetness, while a generous squeeze of fresh lime at the end cuts right through the richness. The whole thing comes together in one skillet with a handful of clean, simple ingredients, making it an effortless fit for a Whole30 reset without any compromise on flavor. Tree nut concerns are a non-issue here — every ingredient is straightforward and easy to verify. Finish with a pinch of flaky salt and serve immediately while the edges are still crisp and the centers are soft and yielding.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
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