Vegan Rosemary Roasted Almonds
Salty, herby, and deeply satisfying, these roasted almonds are the kind of snack that disappears from the bowl faster than you'd expect. A drizzle of extra-virgin olive oil helps the fresh rosemary and sea salt cling to every single nut, so each bite is packed with flavor rather than just coated on the outside. The low-and-slow roasting temperature is the real secret here — 325°F gives the almonds time to turn golden and crisp without scorching, while the rosemary gets beautifully fragrant and lightly crisped in the process. Letting them cool on the pan is a small but important step, since that's when they develop their final satisfying crunch. Entirely plant-based by nature, this recipe skips any of the butter or honey you'll often find in store-bought seasoned nuts, keeping things clean without sacrificing a single bit of richness. Toss them into a trail mix, set them out at a dinner party, or just keep a jar on the counter for whenever hunger strikes — they hold up beautifully and only get better as the flavors settle.
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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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