Roasted Rosemary Pecans

GFGluten FreeGRGrain FreeVVegan

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These Roasted Rosemary Pecans are the perfect herby snack or crunchy salad topping! Made with just 7 vegan and gluten-free ingredients. 

These Roasted Rosemary Pecans are a simple, yet incredibly flavorful snack that you can make in under 20 minutes using just 7 ingredients. Buttery pecans get coated in olive oil, rosemary, garlic, salt, and black pepper, then roasted to crunchy perfection!

Spatula scooping roasted pecans off baking sheet


These Roasted Rosemary Pecans make a nourishing fall snack or hearty topping for salads, grain bowls, or pretty much any savory dish you want to add a nutty crunch to! This recipe packs a big punch of herby goodness thanks to rosemary, an iconic fall flavor; the taste of fresh rosemary is like no other, with hints of pine, citrus, and umami. Pecans, the star of the show, have a crunchy exterior and an incredibly soft and buttery bite. Originating in the southern US and northern parts of Mexico, these nuts are harvested in the fall, but readily available year-round at most grocery stores. 


This lick-your-fingers combo of rosemary, garlic, salt, and black pepper screams cozy vibes! Pecans have a naturally buttery, melt-in-your-mouth crunch that pairs perfectly with the savory flavors of rosemary and garlic.  Salt and black pepper are the finishing touch that brings everything together.

ingredients for roasted rosemary pecans on kitchen countertop

This fuss-free recipe is made with just 7 ingredients total: pecan halves, fresh rosemary, garlic powder, nutritional yeast, black pepper, salt, and olive oil. We’ll use the olive oil to coat all of the pecans and help the herbs and spices cover every last bite, but don’t worry–you can easily make this recipe oil-free by using chickpea aquafaba instead! Just be sure to see the recipe notes below for the details.


side-by-side photos of pecans before and after roasting

  1. Place the pecans on a baking sheet. Mix the oil, nutritional yeast, rosemary, garlic, black pepper, and salt in a bowl and pour over the pecans, then toss with your hands and spread evenly. 
  2. Bake, tossing halfway, and removing before the pecans begin to burn.
  3. Enjoy warm or cool as a snack, or as desired. 


Serve these herby nuts on their own or atop practically anything your heart desires–salads, fall roasted veggies, or grain bowls like these Maple Turmeric Nourish Bowls. These Roasted Rosemary Pecans would also be a great side to bring to a party or holiday dinner 😊 

If you’re looking for more homemade roasted nut recipes, you’ll also love these Stovetop Candied Pecans and these Pizza Roasted Nuts!

bowl of roasted rosemary pecans with fresh rosemary


These Roasted Rosemary Pecans are perfect for popping into a jar for easy midday snacking – place some on your desk to help you stay satiated while you work, or on your countertop for a convenient, protein-packed bite! They’ll stay good in an airtight glass jar or container for up to 2 weeks, preferably in a cool place away from the sun. 


  • What is the best way to roast pecans? The best way to roast pecans evenly and ensure crispness in every bite is to roast them in the oven. Make sure to spread them out across the baking sheet evenly for the best results. 
  • Can I make this recipe with pecan pieces? No, I would recommend using pecan halves for this recipe; pecan pieces are too irregular in size, which will make them cook unevenly and likely burn. Also, make sure you are using raw pecans for this recipe, not pre-roasted nuts.
  • Can I make this recipe with a different nut? Yes, this recipe would also work well with any of your favorite nuts–walnuts, almonds, cashews, peanuts, hazelnuts, or even brazil nuts. You may need to adjust the cook time for smaller nuts, as they will roast faster. 

bowl of roasted rosemary pecans with fresh rosemary

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊 



Roasted Rosemary Pecans

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These Roasted Rosemary Pecans are the perfect herby snack or crunchy salad topping! Made with just 7 vegan and gluten-free ingredients. 

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 17 minutes
  • Yield: Makes 2 cups 1x
  • Category: Side
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


  • 2 cups (210 g) raw pecan halves
  • 1 tablespoon olive oil
  • 1 teaspoon nutritional yeast (optional, but recommended)
  • 1 teaspoon finely chopped fresh rosemary
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt


  1. Prep: Preheat the oven to 350F and set a baking sheet aside.
  2. Season: Add the pecans to the baking sheet. Mix the oil, nutritional yeast, rosemary, garlic, black pepper, and salt together in a small bowl, then pour over the pecans. Use your hands to toss the pecans until everything is evenly coated and spread out across the baking tray.
  3. Bake: Bake on the top rack of the oven for 12-13 minutes, removing the nuts halfway to toss. Watch the pecans carefully for the last 2-3 minutes of baking to make sure they don’t burn.
  4. Serve: Enjoy warm, or let cool. Eat as a snack or chop and serve with salads, etc. Store leftovers in an airtight container or bag at room temperature for up to 10 days.


  • This recipe can also be made with walnuts or almonds; just carefully watch the nuts so they don’t burn (almonds will have a reduced bake time)
  • Oil-Free: replace the oil with 1 tablespoon of aquafaba and bake for 2-3 minutes longer, or until all of the liquid has evaporated.

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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