Rice Free Rosemary Roasted Almonds
Crunchy, fragrant, and impossible to stop eating, these herb-roasted almonds are the kind of snack that disappears fast at any gathering. Fresh rosemary and a drizzle of olive oil transform plain raw almonds into something that tastes genuinely special, with earthy, savory depth in every bite. The whole recipe comes together in one bowl and one baking sheet, making cleanup almost as satisfying as the snack itself. Naturally free of grains and starches, this is the kind of recipe where you never have to swap or substitute a thing — every ingredient is already exactly what you want. The low-and-slow roasting temperature is key here, giving the almonds time to turn golden without burning, while the rosemary crisps up into something almost magical. Let them cool fully on the pan and you'll be rewarded with an audible crunch that store-bought seasoned nuts rarely deliver. A pinch of garlic powder rounds out the flavor if you want a little extra savory kick.
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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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