Hoffman Media


Rosemary Roasted Walnuts

Rosemary Roasted Walnuts

1 cup walnut halves

1 tablespoon olive oil

2 teaspoons chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

• Preheat oven to 350˚. Line a baking sheet with parchment

paper; set aside.

• In a small bowl, combine walnuts and olive oil, tossing to coat.

Sprinkle with rosemary, salt, and pepper.

• Bake for 10 to 12 minutes, or until lightly browned. Remove

from pan, and cool completely. Store in an airtight container

for up to 3 weeks.

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