Vegetarian Rosemary Roasted Almonds
Warm from the oven and perfumed with fresh rosemary, these roasted almonds are the kind of snack that disappears faster than you'd expect. A drizzle of extra-virgin olive oil helps the herbs and seasoning cling to every nut, so each bite delivers that savory, aromatic punch all the way through. The low-and-slow roast at 325°F coaxes out a deep, toasty flavor without scorching — just remember to watch closely in those final two minutes, because the line between golden and overdone is a short one. Letting them cool on the pan is the secret step that takes them from soft to satisfyingly crisp. They work beautifully as a cocktail hour nibble, a cheese board accent, or an afternoon pick-me-up straight from the jar. With nothing but whole, recognizable ingredients, this is the kind of recipe that makes store-bought seasoned nuts feel completely unnecessary.
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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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