Baked Rosemary Pecans
It's the first of many holiday recipes coming your way and they're all plant-based. Hang on...don't go running away from this post just because you're paleo or love meat. These dishes still make great compliments to animal protein and you can always sub in real butter or ghee for the coconut oil I use.
These baked rosemary pecans will be making an appearance at Thanksgiving & Christmas. The pecans have 19 different vitamins and minerals plus lots of age defying antioxidants. You're getting double the anti-aging benefits with the addition of rosemary, which also helps boost the immune system, memory, digestive health and aids in healthy circulation. So basically, a delicious, nutrient dense, holiday snack that you can prepare in less than 15 minutes.
Here's how:
Baked Rosemary Pecans
Ingredients
3 cups of pecans
1 Tablespoon of coconut oil
1/4 tsp of thyme
1/4 tsp of parsley
1/4 tsp of cayenne pepper
2 drops of rosemary essential oil (or 5 Tablespoons of fresh rosemary)
Pink Himalayan sea salt to taste
Black pepper to taste
Instructions
Preheat oven to 350 degrees
Line a cookie sheet with parchment paper
In a skillet, melt coconut oil and add in seasoning mix
Heat over medium-low heat until coconut oil is melted and spices are well mixed
Add in pecans and coat thoroughly
Transfer pecans to cookie sheet and bake for 10 minutes, stirring once
Let cool and store in an air tight container for up to two weeks