Lactose Free Rosemary Roasted Almonds
Warm, herby, and impossibly snackable, these rosemary roasted almonds are the kind of thing that disappears from the bowl before you even sit down. A quick toss in olive oil with fresh rosemary, sea salt, and a hint of garlic powder is all it takes to transform raw almonds into something that tastes genuinely special. The oven does the heavy lifting at a gentle 325°F, coaxing out a deep, golden crunch while the rosemary crisps up and perfumes the whole kitchen. Dairy plays no role here whatsoever — every ingredient is naturally free of it, so there's no label-scanning or substitution stress involved. The hardest part is honestly just waiting the five minutes for them to cool and crisp up before diving in. Make a batch for a party, a charcuterie spread, or just to have something satisfying on the counter all week.
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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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