Best Rosemary Roasted Nuts Recipes

ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350 degrees. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper; set aside.
• In a large skillet, heat butter, sugar, and rosemary over medium-high. Add nuts; stir until butter mixture is golden brown, 3 to 5 minutes.
• Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees F. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of the vegetable oil, the maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan; toss to coat. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
• Spread the nuts in one layer. Roast for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature for up to a week.

PAN-ROASTED CAULIFLOWER WITH PINE NUTS, GARLIC AND ROSEMARY

Steps:

• Preheat oven to 400 degrees F.
• Place cauliflower in roasting pan and toss with rosemary and next 3 ingredients. Roast for 20 minutes.
• Add pine nuts and garlic, toss to combine. Roast 10 minutes, rotate pan, and roast 10 minutes more or until golden brown. Sprinkle with breadcrumbs, and serve warm.
• Recommendation: while cauliflower is roasting, toast a slice of bread in the toaster. When done, place in blender and process until crumbly. Sprinkle on top of cauliflower when done.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350. Brush a sheet pan with vegetable oil. Combine nuts, 2 T vegetable oil, maple syrup, brown sugar, orange juice and chipotle powder on the sheet pan. Toss to coat evenly. Add 2 T rosemary and 2 t salt and toss again. Spread nuts in a single layer and roast 25 minutes, stirring twice with spatula, until nuts are glazed and golden brown. Remove from oven and sprinkle with 2 t salt and remaining 2 T rosemary. Toss well and set aside until cool, stirring occasionally to preven sticking as they cool. Season to taste.

CHIPOTLE & ROSEMARY ROASTED NUTS

Steps:

• Preheat the oven to 350 degrees. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

ROSEMARY ROASTED NUTS

Steps:

• Preheat oven to 350. On a rimmed baking sheet, roast nuts until golden, 12 to 15 minutes. Line another baking sheet with parchment paper, set aside. In a large skillet, heat butter, sugar and rosemary over medium-heat. Add nuts, stir until butter mixture is golden brown, 3 to 5 minutes. Spread nuts on prepared baking sheet; season with salt. Cool to room temperature, tossing occasionally, about 15 minutes.