Smoked Green Beans on a Traeger (Easy Side)

Smoked Green Beans on a Traeger are a simple pellet grill side dish made with frozen green beans, onion, avocado oil, and sea salt, cooked low and slow until smoky and lightly charred. They're an easy smoker recipe that works well alongside brisket, ribs, or chicken drumsticks when you want a vegetable that cooks at the same temperature as your meat. Unlike many versions, this method relies on frozen green beans, which thaw gradually on the smoker and absorb smoke more evenly.

When I fire up the Traeger, I like to make the most of the space. If I already have smoked turkey on the Traeger, pellet grill brisket, or smoked chicken breast cooking, I want the side dishes going right there with them. These smoked green beans have become one of my favorite easy sides for that exact reason. They cook at 225°F, so I can slide them onto the smoker next to the main dish and let everything cook together.

Most smoked green bean recipes start with fresh beans and extra prep. I wanted a smoked green beans recipe that was much simpler, so I use frozen haricots verts straight from the freezer. There's no thawing and no blanching. They slowly warm up in the smoker, take on that wood-fired flavor, and the onions soften and caramelize right alongside them.

You know what? Green beans can be a little forgettable when they're simply steamed or boiled. Smoking them changes that. You get tender beans, lightly charred edges, sweet onions, and just enough smoky flavor to make them feel special without turning them into a heavy side dish. It's especially handy for Thanksgiving when the oven is already packed, and you need one more side that can cook outside.

If you are looking for more easy smoker recipes, check out my Smoked Macaroni And Cheese, Smoked Baked Beans, Smoked Corn On The Cob, Smoked Boneless Chicken Thighs, Smoked Zucchini, or Smoked Cream Cheese.

Ingredients You'll Need

• Frozen Green Beans: I love using frozen haricots verts, which are French green beans. They're thinner than the regular kind and have a slightly sweet, delicate flavor. You can definitely use the fresh variant when they're in season, but to save time and effort, I usually stick with frozen. Any variety will work, just use what you have on hand or enjoy most! When possible, I look for organic or high-quality brands with no added ingredients.
• Yellow or Sweet Onion: Thinly sliced onion adds natural sweetness and depth as it softens and caramelizes alongside the beans. It balances the smoky flavor and gives the dish a little richness without needing bacon.
• Avocado Oil: A high-smoke-point oil that coats the beans evenly and helps them roast instead of steaming. I prefer avocado oil because it stays stable at higher heat and doesn't compete with the wood flavor. 
• Sea Salt: Simple, clean seasoning that enhances the natural sweetness of the beans and onion. A good-quality sea salt makes a noticeable difference here.

See the recipe card for full information on ingredients and quantities.

Storage And Reheating

• Storage: Let the green beans cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
• Reheating: Warm them in a 325°F oven or in a skillet over medium heat for 5 to 7 minutes, just until heated through. Reheating in a skillet helps restore some of the caramelized texture from the smoker.