These Healthy Rosemary Toasted Walnuts are low carb, Paleo, Keto, Vegan and Whole30 approved. They are savory, made with 5 simple ingredients, toasted in the oven and great for snacking or adding to salads.
If you've never toasted nuts yourself, I urge you to do so.
Why? Because baking nuts changes their taste and texture - for the better! It enhances their flavor; making them less bitter and bringing out a rich, buttery taste.
I tend to love all nuts. However, there's something about toasted walnuts that I can't get enough of.
Savory Roasted Walnuts
Walnuts, well all nuts, can be flavored sweet or savory. I took the savory route with this recipe. This recipe is:
- sugar free
- dairy free
- only 5 ingredients
- bakes in less than 10 minutes
Ingredients in Healthy Rosemary Toasted Walnuts
My recipe requires five simple ingredients:
- avocado oil
How to Roast Walnuts in the Oven
The hardest part about roasting nuts is paying close attention to the baking time. As, nuts can burn quickly.
First, preheat your oven to 350 degrees F. Then, in a large mixing bowl, combine walnuts and avocado oil. Mix until the nuts are well coated.
Next, sprinkle the rosemary, salt and nutmeg onto the nuts. Mix again, coating the nuts with the spices.
Spread the walnuts out on a baking sheet so that they aren't overlapping.
Then, pop them in the oven and bake at 350 degrees for 6-8 minutes. I recommend keeping a close look on the walnuts after the first 5 minutes of baking. Since every oven is different, yours may require more or less baking time. The nuts are done when they are golden brown. In addition, they will have a delicious, bold, buttery smell.
How Long do Roasted Walnuts Last?
These rosemary salted nuts should be kept in an air-tight container. They will last at room temperature for 1-2 weeks. Or, they can be stored in the fridge for 3-4 weeks.Print
Healthy Rosemary Toasted Walnuts (Paleo, Whole30)
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Total Time: 11 minutes
- Yield: 2 cups 1x
Simple, healthy toasted walnuts flavored with rosemary, salt and nutmeg. Perfect for snacking or adding to salads.
- 2 cups raw walnut halves
- 1 Tbsp avocado oil
- ½ Tbsp fresh rosemary, chopped
- ½ tsp flaked sea salt
- ⅛ tsp nutmeg
- Preheat oven to 350 degrees F.
- In a medium-sized mixing bowl, coat walnut with avocado oil.
- Add in remaining ingredients and mix until the walnuts are well coated.
- Spread walnuts out on baking sheet so that none of them are overlapping.
- Bake in the oven at 350 degrees for 6-8 minutes or until slightly browned (keep a close eye on them so they don't burn).
- Store in an air-tight container at room temperature up to two weeks or in the fridge up to one month.
Keywords: walnuts, whole30, paleo, snack, egg free, vegan, easy recipes, rosemary
Ann Opinion says
Love this recipe!
Have made it several times.
Yay! I'm so happy to hear that 🙂 Thank you for sharing!
These walnuts are one of my favorite salad toppers!