This recipe flavors up a favorite nut, the Cashew, adding the woodsy taste of rosemary while the raw cashews roasted brings out an almost sweeter note! It’s a perfect snack packed with nutrients and a great pre-dinner meal to get some healthy protein and minerals to prevent overeating unhealthy appetizers but also not going hangry!
I will say I do love a great cheese display during the holidays. But I also love nuts! So having an offering of great tasting non-boring nuts rather than a bunch of crackers is a healthy way to go!
Below you can see I offer raw walnuts (which pair very well with parmesan cheese as well as goat cheese!) Thyme and Sea salt almonds (these were just a touch too long in the oven. Still good, but you can see by their color they were roasted about 30 seconds to a minute too much! Don’t do that! I still enjoyed them.) Pistachios! Kali loves pistachios! And then the recipe here, Roasted Rosemary Cashews!
Cashews are packed with vitamins such as Vitamin E, K and B6 as well as minerals like copper, phosphorus, zinc, magnesium, iron and selenium! From checkyourfood.com look below!
The Rosemary used in this recipe offers its own wealth of health just as well!
Simple ingredients: raw cashews, rosemary and olive oil (TRUE olive oil! No imposters! Choosing California is the safest. If you put your olive oil in the fridge, it should solidify. If it doesn’t… it’s not OLIVE oil and it’s been replaced with another not-so-healthy-at-all cheaper vegetable oil.)
Spread cashews onto baking dish and coat with olive oil, then cut rosemary and cover cashews.
You can add a touch of sea salt and ground pepper if you like and some dried rosemary works well too. I’ve roasted with and without the salt and pepper and both ways taste great!
Roast in oven at 375F for about 10 minutes.
Set out to serve as a healthy snacking appetizer! I add these to my salads and I like to offer nuts and seeds as a side next to a salad so people can add their own, making it their own flavor!
I also mix these with quinoa, eat them with eggs and any roasted vegetable, such as beets here! Sprinkled a bit of chia seeds on the side to mix in! Nutritiously Well-Fed and feeling so good!
| Prep Time | 5 mins |
| Cook Time | 10 mins |
| Servings |
people
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- 1 tbsp extra virgin olive oil
- 1-2 cups raw cashews
- 2 tbsp fresh or dried rosemary
- 2 tsp sea salt
Ingredients
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- Preheat oven to 375 F
- Pour cashews in baking dish. Add olive oil and fresh or dried rosemary, sea salt, allowing for rosemary to cover cashews.
- Spread out along bottom of baking dish and bake at 375 F for about 10 minutes.
- Remove, let cool, and enjoy alone as a snack or add to quinoa, eggs, salad!