If our house in the fall of 2015 had a smell to best describe it, then it would be scent of fresh sage leaves frying in butter or roasting in the oven. I cannot get enough of this piney herb and am constantly trying to figure out ways to incorporate it into recipes.
When I bought raw cashews with the intent of roasting them, I knew I wanted to try to infuse them with the flavor of earthy sage.
To go with that, I paired the sage with rosemary and thyme. But no parsley, sorry Simon and Garfunkel. Instead, garlic powder. And a little salt.
This is such an easy snack recipe for entertaining, too. Think poker night. Or, here in Michigan, Euchre night. The flavorful cashews are perfect for munching on while ordering up trump and trying to remember if the jack in your hand is the left or right bower. Euchre is the real deal here.
I love how easy roasting nuts are. And roasting them yourself lets you control the type of oil and amount of salt used. I prefer the taste and health benefits of olive oil and am always looking for ways to cut back on salt. Try these sage and rosemary roasted cashews for your next get together or make up your own spice mix and tell me about it in the comments below!
Sage and Rosemary Roasted Cashews
- 2 Cups Raw Cashews
- 1 Tbsp Olive Oil
- 5-6 Fresh Sage Leaves or 1 Tsp Dried
- 1 Tsp Rosemary
- 1 Tsp Thyme
- 1 Tsp Garlic Powder
- 1/2 Tsp Salt
Preheat the oven to 375. Chop the sage and combine with the rest of the ingredients. Place on a sheet pan and bake for 10-15 minutes, shaking occasionally, until the nuts just start to turn brown. Remove and allow to cool before serving.