Celery Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized plantains are one of those side dishes that feel indulgent but come together with almost no effort. Ripe plantains — the kind with deeply spotted, nearly black peels — develop a rich, jammy interior when pan-seared in coconut oil, with edges that turn deep golden and almost candy-like without a drop of added sugar. A dusting of cumin gives the slices a subtle warmth that keeps things savory, and a generous squeeze of fresh lime right off the heat cuts through the richness beautifully. The whole ingredient list is naturally free from common allergens and sneaky additives, so there's no label-reading required — just clean, whole ingredients from start to finish. This is the kind of recipe that works as a quick weeknight side, a crowd-pleasing addition to a weekend spread, or an easy snack you'll find yourself making on repeat. Serve them immediately while the edges are still crisp and the lime is still bright — they're at their absolute best straight from the skillet.
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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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