Gelatin Free Crispy Smoky Paprika Green Beans
These roasted green beans are the kind of side dish that disappears from the platter before you even sit down. A screaming-hot sheet pan and a high oven temperature are the secrets here ā they give the beans those gorgeous blistered, lightly charred edges instead of the soggy, steamed texture that plagues so many vegetable sides. Smoked paprika and garlic-infused oil do the heavy lifting on flavor, with optional cayenne adding a gentle kick for anyone who likes a little heat. A bright squeeze of lemon juice at the end cuts through the smokiness and makes everything pop. Many packaged seasoning blends and sauces sneak in unexpected additives, but this recipe keeps things completely straightforward ā every ingredient is exactly what it sounds like, nothing hidden. Scatter some sliced scallion greens over the top and you've got a dish that looks as good as it tastes.
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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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