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Oven roasted nuts with crispy herbs and garlic in a cast iron pan.

Oven Roasted Nuts with Rosemary, Sage, and Crispy Garlic

Course: Appetizers, snacks
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: oven roasted nuts recipe, oven roasted nuts with herbs
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Calories: 616kcal
Fragrant oil used to fry the sage, rosemary, and garlic gives these oven roasted nuts amazing flavor!
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  • 1 lb raw mixed nuts
  • ½ cup olive oil
  • 6 sprigs rosemary
  • ½ cup sage leaves lightly packed
  • 8 cloves garlic
  • sea salt


  • Preheat the oven to 350. Spread the nuts out evenly on a sheet pan and roast in the oven for about 8 minutes, just until fragrant.
  • While the nuts are roasting, slice the garlic cloves thinly. Remove the rosemary fronds from the stems, and measure out your sage leaves.
  • Heat ¼ inch of oil over medium heat in a deep skillet. Once it is shimmering, add the garlic slices. Let them sizzle until golden brown, about 5 minutes, then transfer to a paper towel with a slotted spoon to drain.
  • Next, add rosemary to the oil and fry until crisp, 30 to 60 seconds, and transfer to the paper towel.
  • Then add sage to the oil and fry 30 - 60 seconds, until the leaves are crisp and have mostly stopped bubbling, and transfer to the paper towel. I recommend doing the sage in a couple of batches to ensure that they are crispy. Season the fried herbs with a little sea salt while they are still warm.
  • Drain off all but about 1 ½ tablespoons of the oil. (Save the rest of this oil for salad dressings and roasting vegetables.) Put the nuts into the skillet with the oil over medium heat and toss to coat. Cook until the nuts are coated with the fragrant oil and warmed through, about 2 minutes. Remove from heat, stir in the herbs and garlic, and season with some good sea salt such as Maldon. Serve immediately.


  • I've said ½ cup of olive oil here, but the exact measurement may be different depending on the pan you use. You want about ¼ inch of oil in the pan for it to be deep enough to handle frying the herbs and garlic without burning them. I used my Lodge 12-inch carbon steel skillet
  • Don't crowd the herbs when frying. They have a lot of moisture and will bubble up a lot! Do them in a couple of batches so you don't get burned and so the herbs get nice and crispy.
  • Save the leftover olive oil! This is now an amazingly flavored infused oil that you won't want to waste. Make a salad dressing, use it to roast some butternut squash, drizzle it onto toasted bread.
  • You can make these nuts up to 5 days ahead. Store in an airtight container.
Disclosure: I am a member of the Lodge Blogger Network and the carbon steel skillet pictured here was provided to me free of charge. All opinions are my own.
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Calories: 616kcal | Carbohydrates: 21g | Protein: 13g | Fat: 57g | Saturated Fat: 8g | Sodium: 10mg | Potassium: 473mg | Fiber: 7g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 3mg