Roasted Peanuts with Rosemary, Garlic, and Chile Recipe

Roasted Peanuts with Rosemary, Garlic, and Chile

Serves 4


  • 3 Tbsp Metropolitan Market Extra Virgin Olive Oil
  • 5 garlic cloves, smashed
  • 3 Tbsp chopped rosemary leaves, about 3 sprigs
  • 3 dried chiles such as chile de árbol, each broken into 2 to 3 pieces
  • 1 can (10-ounce) Metropolitan Market Virginia Peanuts
  • Salt


  1. Place a large sauté pan over medium heat. Add the oil, garlic, rosemary, and chile pieces. When garlic begins to sizzle, stir for a few seconds, to infuse the oil with the seasoning. Add the peanuts and cook, stirring often for a minute or two, until the nuts are hot.
  2. Remove garlic cloves (and chile pieces if you like – they may be spicy). Serve warm or at room temperature.


Amount Per Serving (based on 4 servings)
Calories: 520
Fat: 44 g
SaturatedFat: 6 g
Cholesterol: 0 mg
Sodium: 50 mg
Carbohydrates: 20 g
Fiber: 5 g
Sugar: 0 g
Protein: 20 g
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