Rosemary Walnuts
Source The Low Carb Cookbook
March 03, 2005
Makes 2 cups, 8 servings
Per Serving
Protein: 7.6 g
Fat: 22 g
Carbohydrate: 2.2 g
Ingredients
2 ½ tablespoons extra-virgin olive oil
2 teaspoons crumbled dried rosemary
1 teaspoon salt
½ teaspoon ground red pepper (cayenne)
2 cups walnut halves
Instructions
Preheat the oven to 350 degrees F. Mix everything but the walnuts together and toss the olive oil mixture with the nuts to coat well. Scatter the nuts on a baking sheet and roast for 10 minutes.
