Seed Oil Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort required to make them, and this rosemary version is genuinely hard to stop eating. The key here is extra-virgin olive oil — a clean, traditional fat that keeps things simple and avoids the industrial seed oils hiding in most store-bought flavored nuts. That single swap makes a real difference if you're trying to be more intentional about what goes into your snacking. Fresh rosemary gets fragrant and lightly crisped in the oven, clinging to each almond with a savory, herby punch that dried herbs just can't match. A low-and-slow roast at 325°F coaxes out deep, toasty flavor without burning, and the almonds firm up beautifully as they cool on the pan. Sea salt, black pepper, and a whisper of garlic powder round everything out into a snack that tastes like it came from a fancy charcuterie spread. Make a batch ahead of time and keep them in a jar — they disappear fast.
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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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