Roasted Nuts are one of those simple recipes that somehow make everything feel a little more put together. With 10 minutes of prep, fresh rosemary, sage, and plenty of crunch, these are perfect for setting out with a bowl of Marinated Olives before dinner, adding to a cheese board, or keeping on hand for snacking all week.
Roasted Nuts At A Glance
- ⏱️ Total Time: 4 hours 10 minutes (10 min prep + 3 hrs bake + 1 hr cool)
- 🍽️ Servings: About 4 cups
- 🌿 Cuisine Type: American / Mediterranean-Inspired
- 🥜 Flavor Profile: Savory, herby roasted nuts with earthy sage and fragrant rosemary
- 🧾 Dietary Info: Gluten-free, dairy-free, naturally low carb
- 📦 Storage Notes: Store in an airtight container at room temperature for up to 2-3 weeks
- ⭐ Why You'll Love It: A simple, make-ahead snack that feels special enough for entertaining but easy enough to keep on hand all week
Save And Summarize This Recipe
These roasted nuts are the kind of snack that quietly disappears at a party, especially when they are set out with a few other easy appetizers. They pair especially well with something creamy like this Baked Brie With Honey or a salty-sweet bite like Prosciutto Wrapped Dates, and they also work beautifully tucked onto a holiday cheese board.
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They are also a great make-ahead recipe to keep in the kitchen when you want something savory to nibble on without much effort. If you are building out a full snack spread, serve them alongside this White Bean Dip or another crunchy option like these Roasted Chickpeas or Cinnamon Almonds for an easy appetizer table that feels a little more complete.
Key Ingredients
You will need the following ingredients to make these roasted mixed nuts:
- Mixed Nuts: Use a variety like almonds, cashews, pecans, and walnuts for the best balance of texture and flavor. In testing, a mix with both softer nuts (like cashews) and firmer ones (like almonds) gave the best overall bite.
- Fresh Rosemary: Fresh is key. Dried rosemary tends to get too hard during the long bake time. Finely chop it so you get flavor in every bite without large woody pieces. If you have extra, it's also worth using in something like Garlic confit With Rosemary.
- Sage Leaves: Tear the sage into larger pieces rather than chopping too finely. It crisps up in the oven and adds little bursts of flavor throughout the nuts. In testing, smaller pieces tended to disappear, while larger ones held their texture better.
See the recipe card for quantities.
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Variations
- Herbs And Spices: Adding some fresh thyme, marjoram, or even use za'atar if you would like a more herbal note to the nuts. Sumac would add sweetness and citrus. Lemon zest would give the nuts another citrus note. You can use dried rosemary or other dried herbs but you will need to adjust the amount as dried herbs have a more powerful flavor.
- Sweet: Of course, you can drizzle just a little pure maple syrup on the nuts if you like a sweet flavor or add a touch of brown sugar to the nuts once they come out of the oven. I have added some chocolate chips to create a trail mix.
- Spicy: Add some red pepper flakes or cayenne pepper for a kick.
- Cheese: Sprinkle some parmesan cheese on the top once they are out of the oven.
How To Make Roasted Nuts: Step-By-Step
Step 1
Preheat the oven to 200 degrees. In a medium bowl, add the nuts and herbs.
Step 2
Add the olive oil, salt and pepper. Place on a rimmed baking sheet.
Step 3
Bake for 3 hours and then take them out of the oven. Let rest for an hour to cool and crisp up.
Gwen's Pro Tip
Make sure the nuts are in a single layer on the baking sheet or they won't roast evenly.
Roasted Nuts FAQ's
Yes! Use any dried herbs you prefer but remember that they will be more potent than fresh so you will need to cut the amount down.
No. Use whole, unsalted nuts for the best texture. Chopped nuts will cook too quickly for this recipe.
More Appetizer Recipes:
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Thank you!
Gwen
Roasted Nuts With Rosemary And Sage
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Equipment
Ingredients
- 4 cup mixed raw nuts such as almonds, pecans, cashews, walnuts, pumpkin seeds, etc
- 32 sage leaves torn into large pieces
- 1 rosemary a sprig about 8 inches long
- 3 tablespoons olive oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 200 degrees.
- On a large rimmed baking sheet, toss the mixed nuts with the sage, rosemary and olive oil.
- Season with salt and pepper. Spread the nuts into an even layer.
- Bake for 3 hours. The nuts should be golden brown but not burnt. Let the nuts cool on the baking sheet until they are crisp, about an hour, and then transfer them to a bowl and serve.
Anonymous says
Yum