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Roasted Peanuts with Rosemary, Garlic, and Chile Recipe

Roasted Peanuts with Rosemary, Garlic, and Chile

Serves 4

Ingredients:

  • 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

Directions:

  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.

Nutrition:

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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