Xanthan Gum Free Crispy Smoky Paprika Green Beans
These green beans are the kind of side dish that disappears from the platter before anything else hits the table. Roasting them on a screaming-hot sheet pan at 450°F is the secret — the beans blister and char at the edges instead of turning limp and soggy, giving you that satisfying crunch in every bite. Smoked paprika and garlic-infused oil do the heavy lifting on flavor, with a little cayenne available if you want a gentle kick of heat. A bright squeeze of lemon juice at the end cuts through the smokiness and pulls the whole dish together beautifully. Because this recipe is built entirely from whole, straightforward ingredients, there are no thickeners or stabilizers hiding anywhere — just fresh produce, oil, and spices doing exactly what they're supposed to do. Scatter some sliced scallion greens over the top and you've got a vegetable side that looks and tastes like you put in way more effort than you actually did.
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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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