Pistachio 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 pan creates instant contact heat that blisters and chars the edges instead of letting the beans turn limp and soggy. Smoked paprika and garlic-infused oil do the heavy lifting on flavor, with a hit of cayenne available if you want a little extra kick. A squeeze of fresh lemon juice at the end cuts through the smokiness and makes everything pop. This is a naturally simple, straightforward recipe built entirely from pantry staples and fresh produce, so there's no need to scan labels or worry about hidden nut ingredients sneaking in. Whether you're serving these alongside a weeknight dinner or bringing them to a gathering, they're bold enough to hold their own against any main course.
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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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