Rosemary is one of my favorite herbs to grow because it is highly drought resistent and it responds well to my, uh… neglect. I never said that I was skilled at taking care of plants, okay? In addition to looking after itself pretty well, rosemary is also delicious. Often found in Mediterranean dishes, this herb can make a dish of roasted potatoes, chicken, or in this case walnuts, quite magical.
These sweet and savory honey roasted rosemary walnuts make an excellent addition to salads or are a fun treat on their own. They would also be really fun to serve along side of a fruit and cheese plater. Just mix up all of these ingredients, give them a bake in the oven, and they will cool into wonderful little flavor gems.
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon black pepper
- ¼ cup honey
- Pinch kosher salt
- 1 cup walnut halves
- Preheat oven to 350°F
- Combine the olive oil, rosemary, pepper, honey, and salt in a bowl with a fork. Add the walnuts and stir to coat.
- Pour the coated walnuts onto a baking sheet lined with nonstick foil and separate them into individual nuts with a fork.
- Bake for 10 minutes, stir the nuts around, and bake another 5 minutes. Let cool on the foil and then break them into individual nuts and store them in an air tight container.