Artificial Food Coloring Free Crispy Smoky Paprika Green Beans
These roasted green beans are the kind of side dish that disappears from the platter before anything else does. A screaming-hot sheet pan and a high oven do all the heavy lifting, coaxing out blistered, lightly charred edges and a satisfying crunch that feels almost indulgent for a vegetable. Smoked paprika gives every bean a deep, woodsy warmth, while a hit of lemon juice at the end keeps things bright and lively. For anyone navigating artificial dyes in packaged or processed foods, this recipe is a breath of fresh air ā every single ingredient is exactly what it says it is, nothing more. Garlic-infused oil coats the beans evenly and adds a mellow savory backbone, and the optional cayenne brings just enough heat to make things interesting. Scallion greens scattered on top add a pop of color that's entirely natural and genuinely beautiful. This is weeknight cooking at its most satisfying ā fast, bold, and completely free of anything you'd need to second-guess.
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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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