Anti Inflammatory Rosemary Walnut and Pecan Mix
Walnuts and pecans are two of the most celebrated nuts when it comes to supporting a low-inflammation lifestyle, and roasting them with fresh rosemary and extra virgin olive oil only deepens their appeal. The combination of smoked paprika, cumin, and a whisper of maple syrup creates a savory-sweet coating that makes it genuinely hard to stop at one handful. Fresh rosemary isn't just aromatic here — it's a herb long associated with antioxidant compounds, and it perfumes the whole kitchen as the nuts roast. A single sheet pan, one bowl, and about 15 minutes in a 325°F oven is all it takes to transform raw nuts into something that tastes like it came from a specialty food shop. The optional cayenne gives a gentle heat that plays beautifully against the smokiness of the paprika if you're into that kind of thing. This recipe makes eight servings, so it's ideal for keeping a jar on the counter all week for snacking, topping salads, or setting out when guests arrive.
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Learn more →Ingredients
8 servings
- 1 ½ cups raw walnut halves
- 1 ½ cups raw pecan halves
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh rosemary, finely chopped
- 1 tsp maple syrup
Ingredient noteThough large amounts of added sugar are typically avoided on an anti-inflammatory diet, the ~0.9 g of added sugar per serving here is likely fine for many people. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp ground cumin
- ¼ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- ¾ tsp kosher salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the walnuts and pecans with the olive oil, rosemary, maple syrup, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Toss until every nut is evenly coated.
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