Roasted Peanuts with Rosemary, Garlic, and Chile Recipe

Roasted Peanuts with Rosemary, Garlic, and Chile

Serves 4


  • 3 tablespoons extra virgin olive oil
  • 5 cloves garlic, smashed
  • 3 tablespoons chopped rosemary leaves
  • 3 dried chiles (such as chile de árbol), each broken into 2 to 3 pieces
  • 10 ounces Virginia peanuts
  • Kosher salt, to taste


  1. Place a large sauté pan over medium heat. Add oil, garlic, rosemary, and chile pieces. When garlic begins to sizzle, stir for a few seconds, to infuse the oil with seasoning.
  2. Add peanuts and cook, stirring often, for a minute or two, until nuts are hot. Add salt, to taste. If desired, remove garlic cloves and chile pieces.
  3. Transfer to bowl. Serve warm or at room temperature.


Amount Per Serving (based on 4 servings)
Calories: 520
Fat: 44 g
Cholesterol: 0 mg
Sodium: 50 mg
Carbohydrates: 20 g
Fiber: 5 g
Sugar: 0 g
Protein: 20 g
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