Sunnys Easy Rosemary And Thyme Toasted Nuts Recipes

SUNNY'S EASY ROSEMARY AND THYME TOASTED NUTS

Sunny's Easy Rosemary and Thyme Toasted Nuts image

Provided by Sunny Anderson

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

2 tablespoons roughly chopped fresh rosemary
9 to 10 sprigs fresh thyme, leaves stripped and chopped
1/4 teaspoon hot Hungarian paprika
1 cup almonds
2 cups pecan halves
1 cup walnut halves
Kosher salt and freshly ground black pepper
1 tablespoon olive oil

Steps:

In a large pan set over medium heat, add the rosemary and thyme and toast until fragrant but not browned. Remove to a small bowl and add the paprika.
In the same pan, add the almonds and toast for 1 minute. Add the pecans and toast for an additional minute. Add the walnuts and continue to toast until the nuts are fragrant and feel warm to the touch, about 5 minutes.
Pour the nuts into a large bowl and season with salt and a few grinds of black pepper. Sprinkle with the herb/paprika mixture, drizzle with the olive oil and toss to coat. Serve warm.

ROSEMARY, THYME AND CHILLI SPICED NUTS

Rosemary, Thyme and Chilli Spiced Nuts image

Make and share this Rosemary, Thyme and Chilli Spiced Nuts recipe from Food.com.

Provided by hectorthebat

Categories Nuts

Time 17m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

100 g almonds
1 teaspoon thyme
1 teaspoon rosemary
2 tablespoons oil
2 tablespoons honey
1 teaspoon chili

Steps:

Preheat the oven to gas 6, 200C, fan 180°C In a bowl, combine all the ingredients with a little seasoning, then toss until well coated.
Spread the nut mixture out in a single layer on a baking sheet. Bake for 7 minutes, or until golden, then remove from the oven.
Transfer the nuts to a sheet of nonstick paper and leave to cool. Serve with cocktails.

Nutrition Facts : Calories 175.2, Fat 14.4, SaturatedFat 1.4, Cholesterol 0.1, Sodium 69.1, Carbohydrate 9.9, Fiber 2.1, Sugar 6.7, Protein 4.1

ROSEMARY AND THYME WALNUTS

Rosemary and Thyme Walnuts image

Provided by Larraine Perri

Categories Herb Nut Christmas Cocktail Party Thanksgiving Vegetarian Rosemary Tree Nut Walnut Fall Healthy Vegan Edible Gift Thyme Christmas Eve Self

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

5 teaspoons olive oil
5 teaspoons pure maple syrup
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh rosemary
3 teaspoons chopped fresh thyme
2 cups walnut halves
1/4 teaspoon kosher salt

Steps:

Heat oven to 350°F. In a bowl, whisk 5 teaspoons olive oil with 5 teaspoons pure maple syrup and 1/4 teaspoon cayenne pepper. Stir in 1 tablespoon chopped fresh rosemary and 2 teaspoons chopped fresh thyme. Add 2 cups walnut halves; toss well to coat. Spread evenly on a baking sheet lined with parchment paper. Bake until fragrant and crisp, 10 to 12 minutes. Sprinkle with 1 teaspoon chopped fresh thyme and 1/4 teaspoon kosher salt. Cool completely.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES RECIPE

Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes Recipe image

Provided by Joelene

Number Of Ingredients 9

Ingredients

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

Preheat the oven to 450 degrees F. On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika. Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

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