Best 4 Sunnys Easy Rosemary And Thyme Toasted Nuts Recipes

SUNNY'S EASY ROSEMARY AND THYME TOASTED NUTS

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

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.

ROSEMARY AND THYME WALNUTS

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

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).