Legume Free Rosemary Roasted Almonds
Roasted almonds with fresh rosemary are one of those snacks that feel far more impressive than the effort required to make them. The combination of earthy, piney rosemary, good olive oil, and flaky sea salt transforms a humble handful of nuts into something you'd happily set out at a dinner party or tuck into a lunchbox. For anyone navigating a legume-free lifestyle, almonds are a naturally safe and satisfying go-to — no beans, lentils, peanuts, or soy anywhere in sight. The oven does most of the heavy lifting here: a single layer on a parchment-lined sheet, one stir halfway through, and you're rewarded with golden, fragrant almonds that crisp up beautifully as they cool. A touch of garlic powder is optional but adds a subtle savory depth that makes it hard to stop at just one. These keep well once cooled, making them a smart batch-cook snack to have on hand throughout the 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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