Beef Free Crispy Smoky Paprika Green Beans
These green beans are the kind of side dish that disappears from the table 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 tender interior that's anything but boring. Smoked paprika gives every bean a deep, almost campfire-like warmth, while a hit of cayenne adds just enough kick to keep things interesting. The garlic-infused oil ties it all together without any fuss, coating each bean in savory richness from end to end. A squeeze of fresh lemon juice at the finish brightens the whole dish and cuts through the smokiness in the best possible way. It's completely plant-forward by nature, so there's no need to swap or substitute a single thing — just straightforward, bold flavors built from vegetables and pantry staples. Scatter on the scallion greens for a little color and freshness, and get ready to make this one on repeat.
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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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