Mediterranean Diet Friendly Rosemary Roasted Almonds
Crunchy, fragrant, and deeply satisfying, these herb-roasted almonds are the kind of snack that disappears fast once they hit the bowl. Raw almonds get tossed in extra-virgin olive oil and fresh rosemary before roasting low and slow until golden at the edges — the result is a toasty, aromatic bite that feels genuinely special. Olive oil and nuts are two of the most celebrated staples of Mediterranean-style eating, so this recipe is a natural fit that doesn't require any substitutions or workarounds. A pinch of sea salt and black pepper sharpen everything up, while optional garlic powder adds a subtle savory depth if you're feeling it. The key is pulling them from the oven at just the right moment and letting them cool on the pan — they crisp up beautifully as they rest, so patience pays off. These are equally at home on a charcuterie board, tucked into a trail mix, or eaten straight off the baking sheet while no one is watching.
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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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