Low Iodine Rosemary Roasted Almonds
Crunchy, fragrant, and deeply savory, these herb-roasted almonds are the kind of snack that disappears faster than you expect. Fresh rosemary and a drizzle of extra-virgin olive oil transform plain raw almonds into something that feels genuinely special, with golden edges and a satisfying crunch in every bite. For anyone navigating a low-iodine eating plan, packaged snacks and seasoned nuts can be a minefield of hidden iodized salt and mystery additives — making homemade the obvious move. Here, fine sea salt stands in for iodized table salt, keeping the seasoning clean and compliant without sacrificing any flavor. The technique is simple: toss, spread, roast, and let them cool so they crisp up perfectly. A touch of black pepper and optional garlic powder round out the flavor without adding anything off-limits. Make a batch to keep on the counter and you'll have a reliable, satisfying snack ready whenever the craving hits.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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