Turmeric Free Rosemary Roasted Almonds
Roasted almonds are one of those snacks that feel far more impressive than the effort involved, and this rosemary version is genuinely hard to stop eating. The combination of fragrant fresh rosemary, a drizzle of good olive oil, and a pinch of sea salt transforms plain raw almonds into something you'd happily set out at a dinner party. For anyone navigating a diet that rules out turmeric, packaged flavored nuts can be a minefield — spice blends and "seasoned" snacks often sneak it in without much fanfare on the label. Making your own means you know exactly what went into the bowl: almonds, olive oil, rosemary, salt, pepper, and a little garlic powder if you like. The low-and-slow roast at 325°F coaxes out a deep, toasty crunch without burning the delicate herbs, and that final cool-down on the pan is what takes them from good to perfectly crisp. Keep a batch on the counter for snacking, toss them over a salad, or serve them alongside a cheese board — they disappear fast either way.
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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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