Whole 30 Whole30 Rosemary-Mustard Sautéed Plantains
Ripe plantains — yellow with plenty of black spots — bring a natural sweetness that caramelizes beautifully in ghee, making this a side dish that feels indulgent without straying from clean ingredients. The real magic happens when Dijon mustard, apple cider vinegar, and chicken broth hit the hot skillet and pull together into a savory pan sauce that clings to every golden round. Fresh rosemary blooms in the residual ghee before the sauce comes together, layering in an herby, almost woodsy depth that balances the plantains' sweetness perfectly. One thing that trips people up on a Whole30 round is finding condiments and broths with no added sugar or off-plan additives — so double-check your Dijon and chicken broth labels before you start. The technique is straightforward: get a deep golden sear on both sides, build the sauce right in the same pan, and you're done in well under 20 minutes. This makes four servings, so it's an easy weeknight side alongside grilled protein or roasted vegetables. Finish with a scatter of fresh parsley if you have it — it adds a bright pop of color that makes the whole plate look like you actually tried.
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Learn more →Ingredients
4 servings
- 2 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 tsp fresh rosemary, finely chopped
- 2 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp chicken broth
- 1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the ghee in a large (12-inch) skillet over medium heat until shimmering and the foam subsides.
- 2
Add the plantain slices in a single layer, season with the salt and pepper, and cook undisturbed for 3–4 minutes until the undersides are deep golden brown. Flip each slice and cook for another 3–4 minutes until the second side is equally golden and the plantains are tender when pierced with a fork.
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