Healthy Rosemary Toasted Walnuts
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Healthy Rosemary Toasted Walnuts are perfect for snacking on! Paleo, whole30 + gluten free – these walnuts are great on a salad or enjoyed on their own. Made with only a few ingredients including fresh rosemary, salt, pepper + olive oil – they’re easy + delicious!
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If you love crunchy, salty snacks – these Healthy Rosemary Toasted Walnuts are for you! These toasted walnuts get perfectly crisp in the oven and have a delicious rosemary olive oil coating on them that is so yummy.
Naturally paleo, whole30 and healthy – these roasted walnuts only are made with a few ingredients and are super simple to make!
Years ago Tyler and I went to a farmer’s market and we met a woman who was selling canned vegetables and various types of seasoned nuts. She had these Rosemary Walnuts out as a sample, and when I tasted them – I was hooked instantly.
They were salty, savory, and just SO good.
Then she told me they were $10 for a teeny tiny jar of them that held about a handful of walnuts (no joke).
They were so good I ALMOST bought them… but then I remembered that Tyler and I can recreate pretty much anything in the kitchen – so that’s how these Healthy Rosemary Toasted Walnuts were born!
How to toast walnuts in the oven:
- Toasting walnuts is very simple. I like to toss walnuts in olive oil and simply spread out on a parchment lined baking sheet.
- You can toast your walnuts for about 10-15 minutes at 350 degrees until the outside is crispy
How to toast walnuts on the stove top:
You can follow the recipe as listed below on the stovetop by cooking over medium high heat for 10-12 minutes
These Healthy Rosemary Toasted Walnuts are way better than the overpriced ones at the farmer’s market, and they’re so easy to make! They’re perfect as a great snack, salad add in, savory topping in a dish or hummus… really anyway you want to eat them!
You can also use them on top of our Apple Walnut Salad!
Substitutions for this recipe:
Herbs– If rosemary isn’t your favorite, you can sub thyme on these toasted walnuts. You can also sub fresh rosemary for dried rosemary by cutting the amount from 2 tablespoons fresh rosemary to only 1/2 tablespoon dried rosemary
Oil- You can use olive or avocado oil to roast these walnuts
Extra spices – Feel free to add garlic powder, or even a little chili powder to these walnuts for a kick.
Ways to use these Healthy Rosemary Toasted Walnuts:
- In a salad. This Strawberry Avocado Goat Cheese Salad is my favorite!
- On a cheeseboard (check out our top charcuterie board tips)
- As a healthy snack (these Healthy Roasted Chickpeas are another one of my favorite snacks!)
Other healthy snack recipes:
Healthy Rosemary Toasted Walnuts
Ingredients
- 2 cups raw walnuts
- 2 tablespoons fresh rosemary, chopped finely chopped finely
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper or a silpat baking sheet
- In a bowl whisk together olive oil, rosemary, salt, pepper.
- Add in walnuts and toss until completely covered in olive oil mixture.
- Bake the walnuts for 10-15 minuts in the oven, tossing every 4-5 minutes until they are golden brown.
- The walnuts cook quickly- so be careful not to burn them!
Notes
Substitutions for this recipe:
- Herbs– If rosemary isn’t your favorite, you can sub thyme on these toasted walnuts. You can also sub fresh rosemary for dried rosemary by cutting the amount from 2 tablespoons fresh rosemary to only 1/2 tablespoon dried rosemary
- Oil- You can use olive or avocado oil to roast these walnuts
- Extra spices – Feel free to add garlic powder, or even a little chili powder to these walnuts for a kick.
This is a great recipe! Made the first batch adding garlic powder. The second batch, I added garlic powder, cayenne pepper & brown sugar – Wowee! Baked them on the middle rack to prevent burning. 15 minutes was perfect. Mixed both batches together. Thank-you for this recipe – awesome!
This is a very delicious recipe!I would suggest cutting the amount of olive oil by at least half, using more rosemary, and increasing the roasting time.
Glad you liked it, Tana!
They are very oily, like the parchment absorbed none. Not like what I thought. Suggestions???
I’m sorry but I don’t know what could’ve gone wrong here! I’ve never had this happen before!
A big hit as Christmas gifts for many people! Light and yummy, a great break from all the sugar.
These are addictive. A high calorie snack, but healthy and delicious.
Put these on my salad and omg… I am OBSESSED. What a cool twist!
Yay!! So happy to hear that, Tammy!!
This sounds amazing! Pinning for sure!
Yay! I hope you love it, Karly!
This is genius! I’d much rather add the flavoring myself and know what’s in it anyway. Great idea!!! I have a Rosemary plant in my kitchen window.. This is so happening!
Thank you so much, Sarah! I envy your rosemary plant. I don’t have a green thumb at all and can’t keep herbs alive! Hope you like this recipe 🙂