Chicken Free Crispy Smoky Paprika Green Beans
These green beans are proof that a handful of pantry staples and a screaming-hot oven can produce something genuinely crave-worthy. The technique here is the secret ā preheating the sheet pan before the beans ever touch it means you get that gorgeous blister and char instead of a soggy, steamed mess. Smoked paprika does the heavy lifting on flavor, wrapping every bean in a deep, earthy warmth that gets a little kick from optional cayenne and a bright finish from a squeeze of fresh lemon juice. Garlic-infused oil ties it all together, coating each bean so the spices cling and caramelize beautifully in the high heat. It's a side dish that looks and tastes like you put in way more effort than you actually did. Scatter some scallion greens over the top right before serving and you've got a platter that disappears fast ā no matter who's at the table.
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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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