Peanut Free Crispy Ranch Green Beans with Chives
These crispy, blistered green beans are the kind of side dish that makes people forget they're eating vegetables. The method is the secret — blanching first, drying thoroughly, then hitting a screaming-hot skillet — which gives you that gorgeous char and tender-crisp bite that roasting alone rarely delivers. A homemade ranch-inspired spice blend of dill, parsley, smoked paprika, and seasoning salt coats every bean in bold, herby flavor, while a final hit of lemon juice keeps things bright and fresh. Garlic-infused oil does the heavy lifting on aromatics, and a shower of thinly sliced chives on top adds color and a mild oniony note that ties the whole dish together. For anyone navigating nut-free cooking, this recipe is naturally in the clear — every ingredient is straightforward, with no sauces or seasonings that typically hide peanut derivatives. It comes together in one pot and one skillet, which means less cleanup and more time enjoying a seriously satisfying plate of greens.
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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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