Chicken Free Rosemary Roasted Almonds
These herb-roasted almonds are the kind of snack that disappears from the bowl before you even sit down. Fresh rosemary, a drizzle of olive oil, and a pinch of sea salt transform raw almonds into something that tastes genuinely special — deeply savory, aromatic, and satisfying in a way that store-bought roasted nuts rarely manage. The oven does most of the work, and a single stir halfway through is all it takes to get that gorgeous, even golden color on every almond. Letting them cool on the pan is the secret step that locks in the crunch, so resist the urge to dig in immediately. With just a handful of pantry staples and no animal proteins involved, this is a completely plant-forward snack that fits naturally into a wide range of eating styles. Serve them alongside a cheese board, tuck them into a trail mix, or just keep a jar on the counter for whenever hunger strikes.
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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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