Anti Inflammatory Rosemary Roasted Almonds
Few snacks hit the sweet spot between satisfying and genuinely good for you, but these rosemary roasted almonds do exactly that. Raw almonds and extra-virgin olive oil are both celebrated for their role in reducing inflammation, and pairing them with fresh rosemary — itself packed with antioxidants — makes every handful count. The technique is simple: a low-and-slow roast at 325°F lets the herbs bloom and the nuts turn golden without scorching the delicate oils that make almonds so nutritious. A half-stir halfway through ensures even toasting, and that five-minute rest on the pan is worth the wait — the almonds crisp up beautifully as they cool. Sea salt, black pepper, and an optional pinch of garlic powder round out the flavor without any processed additives or inflammatory fillers to worry about. These are the kind of snacks you can set out at a party or stash in a jar on the counter and feel genuinely good about eating.
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Learn more →Ingredients
6 servings
- 1 ½ cups raw whole almonds
- 1 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ⅛ tsp garlic powder (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, toss the almonds with the olive oil, rosemary, sea salt, black pepper, and garlic powder, if using, until every almond is evenly coated.
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