Pork Free Crispy Smoky Paprika Green Beans
These roasted green beans are the kind of side dish that disappears from the platter before the main course even hits the table. A screaming-hot sheet pan and a high oven are the secrets here ā they give the beans those gorgeous blistered, lightly charred edges that make every bite satisfying rather than soggy. Smoked paprika does a lot of heavy lifting in this recipe, delivering that deep, campfire-kissed flavor without any cured or processed meat in sight. A hit of cayenne adds a gentle kick, and a final squeeze of fresh lemon juice brightens everything up just before serving. It's a great reminder that bold, smoky flavor doesn't have to come from bacon or sausage ā the spice rack has you covered. Scallion greens scattered on top add a pop of color and a mild oniony freshness that rounds out the whole dish beautifully. Simple ingredients, one pan, and zero compromise on flavor.
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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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