Anti Inflammatory Crispy Smoky Paprika Green Beans
Fresh green beans get a serious glow-up here — roasted at high heat until blistered, charred at the edges, and deeply smoky from a generous coating of smoked paprika. The trick is preheating the sheet pan so the beans hit a screaming-hot surface the moment they land, which means caramelized texture instead of soggy steaming. Garlic-infused oil carries all that spice into every bite while keeping things beautifully simple. Smoked paprika, lemon juice, and fresh scallion greens are all genuinely anti-inflammatory workhorses, so this dish earns its place on the table beyond just tasting incredible. A finishing squeeze of lemon brightens everything and cuts through the smoky richness in exactly the right way. It works as a bold side dish or an addictive snack straight off the pan — either way, it disappears fast.
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh green beans, trimmed
- 2 tbsp garlic-infused oil
- 1 ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ 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 450°F (230°C). Place a large sheet pan in the oven while it preheats — 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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