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 cups1x
Category:Side
Method:Oven
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
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
Instructions
Prep: Preheat the oven to 350F and set a baking sheet aside.
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.
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.
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.
Notes
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.