Pescatarian 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 temperature are the real secrets here — they force the beans to blister and char at the edges instead of turning soft and soggy. Smoked paprika does the heavy lifting on flavor, giving every bite a deep, almost campfire-like warmth that pairs beautifully with the bright hit of lemon juice at the end. A little cayenne is optional, but if you like a gentle kick, don't skip it. Garlic-infused oil coats the beans evenly and makes the whole thing feel a little more special than your average weeknight vegetable. This is a naturally meat-free dish that fits seamlessly into a pescatarian table alongside grilled fish, shrimp, or even just a bowl of pasta. Finish with sliced scallion greens for a pop of color and freshness, and serve immediately while the edges are still crisp.
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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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