Fructose Free Rosemary Roasted Almonds
Warm from the oven and perfumed with fresh rosemary, these roasted almonds are the kind of snack that disappears faster than you expect. A simple toss of olive oil, sea salt, black pepper, and a little garlic powder is all it takes to turn raw almonds into something genuinely craveable. For anyone navigating fructose sensitivity, finding a satisfying packaged snack can feel like a minefield of hidden sweeteners and fruit-derived coatings — this recipe sidesteps all of that with a clean, savory ingredient list. The low-and-slow roast at 325°F draws out the nuts' natural richness without burning the delicate rosemary, and that final rest on the baking sheet lets them crisp up beautifully. They're equally at home on a cheese board, tucked into a lunchbox, or eaten straight off the pan while nobody's watching.
About FigFig 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
- 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!