Peanut Free Crispy Smoky Paprika Green Beans
These roasted green beans are the kind of side dish that disappears from the platter before anything else hits the table. A screaming-hot sheet pan and a high oven temperature are the real secrets here ā they create those gorgeous blistered, lightly charred edges that make every bite satisfying rather than soggy. 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 keeps everything feeling fresh. For anyone navigating nut-free cooking, this recipe is naturally worry-free ā every ingredient is straightforward, with no sauces or seasonings that typically hide unexpected allergens. It comes together with minimal prep and a single bowl, making it an easy weeknight win or a crowd-pleasing addition to a bigger spread.
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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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