Vegan Crispy Smoky Paprika Green Beans

Total time30 min

Prep time10 min

Cook time20 min

4.8

(28)

These green beans are the kind of side dish that disappears off the platter before the main course even hits the table. 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 steamy. Garlic-infused oil coats every bean in rich, savory depth, while smoked paprika adds that irresistible campfire warmth you'd normally associate with meat-heavy dishes. A pinch of cayenne keeps things lively, and a bright squeeze of lemon juice at the end cuts right through the smokiness to pull everything together. Every single ingredient in this recipe is naturally plant-based, so there's nothing to swap or second-guess — just bold, satisfying flavor from start to finish. Scatter some scallion greens over the top for a fresh pop of color and you've got a dish that looks as good as it tastes. Serve it straight from the platter while it's hot and those edges are still crackling.

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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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