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.
Honey Roasted Rosemary Walnuts
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 teaspoon black pepper
- ¼ cup honey
- Pinch kosher salt
- 1 cup walnut halves
Instructions
- 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.
Notes
Recipe from The Everything Tapas and Small Plates Cookbook by Lynette Rohrer Shirk
