Corn Free Rosemary Roasted Almonds

Total time25 min

Prep time5 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ cups raw whole almonds
1 tbsp extra-virgin olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
Chef's tip
Use the same amount. Regular olive oil has a milder taste, so the dish will lose some of the fruity, peppery flavor that extra-virgin adds. This matters most in raw or finishing uses like dressings and drizzles.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!