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This Oven Roasted Nuts with Rosemary, Sage, and Crispy Garlic recipe is a standout for its bold flavors, aromatic herbs, and satisfying crunch.
What makes it truly special is the use of fragrant herb- and garlic-infused oil, which transforms simple mixed nuts into an irresistible savory snack.
It’s not only addictively tasty but also packs a nutritious punch. Nuts are naturally rich in plant-based protein, heart-healthy fats, and fiber—making this recipe a smart choice for sustained energy and satiety.
Plus, garlic and herbs like sage and rosemary add anti-inflammatory and antioxidant benefits, giving you flavor and wellness in every bite.
With a short prep time and pantry-staple ingredients, this recipe is ideal for everyday snacking, entertaining guests, or prepping ahead for the week.
It’s quick, easy, and the leftover infused oil is a bonus culinary treasure you can repurpose for even more delicious meals.
Must-Have Tools for Perfect Results
Lodge 12″ Carbon Steel Skillet
Perfect for evenly heating and frying the garlic and herbs without burning, this skillet handles high heat with ease. Its spacious surface allows room for herbs to crisp up beautifully without overcrowding—ideal for oil-based recipes and a versatile must-have for searing, sautéing, and more.
Sheet Pan
An essential for roasting the mixed nuts evenly in the oven. A rimmed baking sheet ensures the nuts stay put and toast to golden perfection. Use it for everything from roasting vegetables to baking cookies.
Slotted Spoon
This tool helps safely lift the herbs and garlic out of hot oil, draining excess fat while preserving their crisp texture. It’s indispensable for frying and also works well when poaching or retrieving blanched ingredients.
Chef’s Knife
Needed for finely slicing the garlic and prepping fresh herbs. A quality, sharp chef’s knife improves control and safety, and it’s a fundamental tool for virtually every kitchen task.
Cutting Board
The base for your knife work, this tool keeps your prep area clean and stable. Look for a large, non-slip board that protects your counters and simplifies ingredient handling.
Garlic and Rosemary Roasted Walnuts
Equipment
- 1 12" non-stick skillet – for frying herbs and tossing the nuts in flavored oil
- 1 Sheet pan – for roasting the nuts
- 1 Chef’s knife – for slicing garlic and prepping herbs
- 1 Cutting board – used during herb and garlic prep
- 1 Slotted spoon – for draining crispy herbs and garlic safely
Ingredients
- 1 pound raw mixed nuts unsalted preferred
- ½ cup extra virgin olive oil
- 6 sprigs fresh rosemary leaves removed from stems
- ½ cup fresh sage leaves lightly packed
- 8 cloves garlic thinly sliced
- Sea salt to taste (Maldon or flaky salt recommended)
Instructions
- Toast the Nuts in the Oven: Preheat your oven to 350°F (175°C). Spread the raw mixed nuts out evenly in a single layer on a sheet pan. Place the pan in the oven and roast the nuts for about 8 minutes, or until they become fragrant and just start to turn golden. Remove from the oven and set aside.
- Prepare the Aromatics: While the nuts are roasting, slice the garlic cloves as thinly as possible. Strip the rosemary leaves from their stems and loosely measure out the sage leaves. Set everything up for quick access, as the frying will happen quickly.
- Fry the Garlic and Herbs: In a large skillet, pour enough olive oil to cover the bottom by about ¼ inch. Heat over medium heat until the oil shimmers. Carefully add the sliced garlic to the hot oil. Let it sizzle and turn golden brown, about 5 minutes, then remove with a slotted spoon and place on a paper towel to drain. Next, fry the rosemary leaves for 30 to 60 seconds, or until crisp. Remove and drain on paper towels. Finally, add the sage leaves in small batches (they will bubble vigorously due to their moisture). Fry each batch for 30 to 60 seconds, until the leaves stop bubbling and turn crisp. Transfer to paper towels and lightly season the herbs and garlic with sea salt while still warm.
- Infuse the Nuts with Flavor: Carefully pour off excess oil from the skillet, leaving about 1½ tablespoons in the pan. (Store the remaining herb-infused oil in a jar for other uses—it’s liquid gold for salads and roasted veggies.) Add the roasted nuts to the pan with the reserved oil and return to medium heat. Toss gently to coat and warm them through, about 2 minutes. Remove from heat.
- Finish and Serve: Stir in the crispy garlic and fried herbs. Give everything a final sprinkle of flaky sea salt. Serve warm for the best flavor and crunch.
Notes
- Oil Depth Matters: You need just enough oil (around ¼ inch deep) to safely fry herbs and garlic without burning. Adjust based on your pan size.
- Fry Herbs in Batches: Herbs like sage contain moisture and can cause hot oil to splatter. Fry in small batches to keep things safe and crisp.
- Save the Infused Oil: Don’t toss out the leftover olive oil—it’s now infused with garlic and herbs and makes a delicious dressing or finishing oil.
- Make Ahead Friendly: This recipe can be made up to 5 days in advance. Store cooled nuts in an airtight container at room temperature.
- Customize Your Mix: Try using your favorite nuts like almonds, pecans, cashews, or hazelnuts—or add a pinch of chili flakes for heat.
Chef’s Secrets for Flavorful Results
The real magic in this recipe lies in the infused olive oil and the timing of the fry.
When frying the garlic and herbs, make sure your oil is hot enough to shimmer but not smoke—this ensures a crisp texture without bitterness.
Slicing the garlic uniformly helps it cook evenly and avoids burning, which can make the oil taste acrid.
One often overlooked trick: fry the sage leaves in small batches.
They hold a lot of moisture, so spacing them out prevents dangerous splattering and ensures they crisp beautifully.
After frying, immediately sprinkle the hot herbs and garlic with sea salt. This allows the salt to adhere and infuse them with added flavor while still warm.
Finally, don’t discard the leftover oil—it’s now a fragrant, herbaceous condiment that adds instant depth to roasted vegetables, dressings, and even pasta dishes.
Serving Suggestions and Pairing Ideas
These oven-roasted nuts are wonderfully versatile and can shine in both casual and elegant settings.
Serve them warm in small bowls as a pre-dinner snack at gatherings, or add them to a cheese board with sharp cheddar, brie, or aged gouda.
Their herbaceous and savory notes pair especially well with wines like Chardonnay or Pinot Noir.
For everyday use, sprinkle a handful over salads for a crunchy, protein-packed topping or add them to grain bowls with quinoa and roasted vegetables for a flavor boost.
They also make an excellent gift when packed into small jars and tied with a ribbon—perfect for holidays or hostess offerings.
Storage Tips to Maintain Freshness
To keep these nuts fresh and crunchy, allow them to cool completely before storing.
Place them in an airtight container and keep them at room temperature in a cool, dry place.
They will stay crisp and flavorful for up to 5 days. Avoid refrigerating them, as the moisture can cause the nuts to soften.
If you’ve made a larger batch and want to extend their shelf life, you can also freeze them—just make sure they’re sealed well in a freezer-safe bag or container.
For the infused oil, strain and store it in a small glass jar in the refrigerator for up to one week, bringing it to room temperature before using.
Common Questions About This Recipe
1. Can I use dried herbs instead of fresh?
Fresh herbs are key to this recipe because they fry up crispy and fragrant, adding both texture and flavor. Dried herbs won’t yield the same result and can burn quickly in hot oil, so it’s best to stick with fresh rosemary and sage.
2. What types of nuts work best?
A mix of raw, unsalted nuts like almonds, cashews, pecans, and walnuts is ideal. This allows for even roasting and lets the herb-garlic flavor shine. You can customize the mix based on your preferences or what you have on hand.
3. Is this recipe suitable for a vegan or gluten-free diet?
Yes! This recipe is naturally vegan and gluten-free, as it uses only plant-based, whole ingredients like nuts, olive oil, garlic, and fresh herbs. Just make sure your nuts are processed in a gluten-free facility if you’re highly sensitive.
4. Can I make this recipe ahead of time?
Absolutely. These nuts can be prepared up to 5 days in advance and stored in an airtight container. For the freshest experience, warm them slightly before serving, but they’re just as tasty at room temperature.
5. How can I make them spicy?
To add a touch of heat, sprinkle in a pinch of red pepper flakes or cayenne pepper while tossing the nuts in the infused oil. You could also fry a few slices of fresh chili in the oil along with the garlic for a more intense kick.
This recipe is inspired by finefoodsblog and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.