Almond Free Crispy Smoky Paprika Green Beans
These green beans are the kind of side dish that disappears before anything else on the table. The trick is a screaming-hot sheet pan and a high oven ā that combination gives you blistered, lightly charred edges and a tender interior instead of the sad, soggy beans you might get from steaming. Smoked paprika and garlic-infused oil do the heavy lifting on flavor, with a hit of cayenne available if you want a little extra kick. A squeeze of fresh lemon juice at the end brightens everything up and keeps the whole dish feeling light and vibrant. For anyone navigating nut allergies, this recipe is refreshingly straightforward ā every ingredient is whole and easy to verify, with no sauces, coatings, or pantry blends that might hide unexpected allergens. Scallion greens scattered over the top add a pop of color and mild onion flavor that makes the platter look as good as it tastes. This one is weeknight-easy but impressive enough to bring to a dinner party.
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Learn more āIngredients
4 servings
- 1 Ā½ lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 Ā½ tsp smoked paprika
- Ā½ tsp kosher salt
- Ā¼ tsp black pepper
- Ā¼ tsp cayenne pepper (optional)
- 1 tbsp fresh lemon juice
- 2 tbsp scallion greens, thinly sliced (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 450Ā°F (230Ā°C). Place a large sheet pan in the oven while it preheats ā a hot pan helps the beans blister rather than steam.
- 2
In a large mixing bowl, toss the trimmed green beans with the garlic-infused oil, smoked paprika, salt, black pepper, and cayenne, if using, until every bean is evenly coated.
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