Turkey Free Rosemary Roasted Almonds
These herb-roasted almonds are the kind of snack that disappears fast — warm, golden, and perfumed with fresh rosemary in a way that makes the whole kitchen smell incredible. A quick toss in olive oil, sea salt, black pepper, and a whisper of garlic powder is all it takes before the oven does the heavy lifting. The key is that single-layer roast at 325°F, which lets each almond toast evenly and the rosemary crisp up without burning — just keep an eye on things in those final two minutes. Once they come off the pan, a short rest lets them firm up into that satisfying crunch you want from a roasted nut. Every ingredient here is straightforwardly plant-based and poultry-free, so there's no need to scrutinize labels or worry about hidden animal proteins sneaking into your snack bowl. They're equally at home in a party spread, tucked into a cheese board, or eaten by the handful straight off the baking sheet — not that we'd judge.
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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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