Rosemary Roasted Mixed Nuts

Rosemary Roasted Mixed Nuts

These rosemary roasted mixed nuts are a crunchy, savory SIBO-friendly snack packed with warm herb flavor. Walnuts, pecans, and pumpkin seeds are tossed with garlic-infused olive oil, rosemary, and smoked paprika, then roasted until crisp and aromatic.

Made with simple low-FODMAP ingredients, this snack is naturally gluten-free and easy on sensitive digestion. It’s perfect for meal prep, quick snacking, or adding a flavorful crunch to salads and bowls.

Serving size

Ingredients

  • ½ cup Walnuts
  • ½ cup Pecans
  • ½ cup Pumpkin Seeds
  • 1 tbsp Garlic-infused Olive Oil
  • 1 tsp Dried Rosemary
  • ½ tsp Smoked Paprika
  • Salt and Pepper, to taste

Preparation

Step 1

Preheat oven to 325°F (165°C).

Step 2

Toss nuts and seeds with garlic-infused olive oil.

Step 3

Add rosemary, paprika, salt, and pepper.

Step 4

Spread on a lined baking sheet.

Step 5

Roast for 12–15 minutes, stirring halfway.

Step 6

Cool completely before storing.

 

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
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