Rosemary Roasted Cashews

Keep your guests munching happily at your next gathering with this savory rosemary-roasted cashew recipe. They take very little time to make and save you the potential joint pain caused by extra time in the kitchen. You also get to control the amount of salt and use heart-healthy olive oil for roasting. 

To make this recipe you will need a mixing bowl and a baking sheet. 

Nutrition information (per serving)*: Total Fat (13.6g); Carbohydrates (9g); Sodium (23mg); Sugar (2g); Fiber (1g); Cholesterol (0mg); Protein (5g) 

1/2 pound of raw, unsalted cashews 

2 tsp. dried rosemary 

2 tsp. olive oil 

Salt, to taste  

Pepper, to taste  

• When buying cashews, look for raw, unsalted varieties. You will be doing the roasting yourself and you can control the salt content or leave out the salt altogether if you prefer.  
• Cashews are a high-fat, high-protein nut choice (although they are actually seeds). Because they are high in unsaturated fatty acids, they are good for reducing heart disease, cancer and diabetes risks. They are also a great source of fiber, zinc, magnesium and antioxidants.  
• Olive oil is high in monounsaturated fats and anti-inflammatory and antioxidant compounds. It’s also among the best-studied fats, with many known health benefits, such as helping to prevent cardiovascular disease.

*Disclaimer: All nutritional information provided is approximate and based on USDA measurements. Actual amounts may vary based on exact ingredients used, how they are prepared and serving size.