• Recipe by
  • Prep time
    5 minutes
  • Cook Time
    15 minutes
  • Serves
    4

Equipment: Parchment Paper Sheets

Ingredients

2 cups mixed nuts (hazelnuts, almonds, walnuts, cashews etc.)

1 orange (the juice and zest)

A few sprigs of fresh rosemary

2 tablespoons honey

2 tablespoons olive oil

A sprinkle of flaky salt

Preparation

Preheat the oven to 350º℉ (180℃)

Pull the leaves off a few of the rosemary sprigs and combine in a large bowl with the mixed nuts and orange zest.

In a smaller bowl, whisk the honey, olive oil and the juice from half the orange. Pour the honey mixture over the nuts and stir to coat.

Pour the nuts onto a baking tray lined with parchment paper and use a spoon to spread them out evenly.

Roast in the oven for approximately 15 minutes or until the nuts become lightly golden and fragrant. Remove from the oven promptly, as they will continue to cook a bit more on the sheet pan.

Sprinkle with the salt and allow to cool completely before transferring to a bowl.

Orange and rosemary roasted nuts on a sheet pan

Sustainable and pre-cut parchment paper for every recipe.

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Melanie Hadida

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