Mustard Free Crispy Smoky Paprika Green Beans
These green beans are the kind of side dish that disappears from the table before anything else does. Roasting them on a screaming-hot sheet pan at 450°F is the secret weapon here — the preheated surface means the beans blister and char at the edges instead of turning soft and soggy. Smoked paprika and garlic-infused oil give every bite a deep, savory warmth, with optional cayenne kicking things up a notch for anyone who likes a little heat. A bright squeeze of lemon juice at the end cuts through the smokiness and makes the whole dish pop. For anyone navigating condiment-heavy recipes that often sneak in yellow or Dijon, this one keeps things completely clean — bold flavor built entirely from spices, oil, and fresh produce. Scallion greens scattered on top add a fresh, mild bite that rounds everything out beautifully. It's simple enough for a weeknight but impressive enough to bring to a dinner party.
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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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