Carrageenan Free Crispy Ranch Green Beans with Chives
These crispy, blistered green beans are the kind of side dish that steals the show at the dinner table. Fresh beans get blanched until just barely tender, then seared in a hot skillet until they're golden and lightly charred — that two-step technique is what gives them their irresistible texture. A homemade ranch-inspired spice blend of dill, parsley, smoked paprika, and seasoning salt coats every bean with bold, herby flavor, finished with a bright hit of lemon juice and a shower of fresh chives. For anyone navigating carrageenan concerns, the real win here is that every single ingredient is whole and straightforward — no processed dressings, no store-bought seasoning packets, no hidden additives to second-guess. Garlic-infused oil does the heavy lifting on flavor without any fussy prep, and the result tastes far more indulgent than the simple ingredient list suggests. Serve them straight from the skillet with a pinch of flaky sea salt and watch them disappear before anything else on the table does.
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Learn more →Ingredients
4 servings
- 1 lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 tsp dried dill
- 1 tsp dried parsley
- ½ tsp onion-free seasoning salt
- ½ tsp smoked paprika
- ¼ tsp ground black pepper
- ¼ tsp fine salt
- 3 tbsp fresh chives, thinly sliced
- 1 tsp lemon juice
For serving
- flaky sea salt, for serving (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the green beans and cook for 3 minutes, until bright green and just barely tender with a firm bite. Drain in a colander and spread on a clean kitchen towel to dry thoroughly — surface moisture will prevent browning in the next step.
- 2
In a small bowl, stir together the dried dill, dried parsley, seasoning salt, smoked paprika, black pepper, and fine salt until combined.
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