Rosemary, Parmesan and Black Pepper Roasted Peanuts

Rosemary, Parmesan and Black Pepper Roasted Peanuts

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Roasting peanuts brings out their flavour and you can up the ante by tossing them with fresh rosemary, parmesan and pepper.
Makes10 Servings


  • 3 cups peanuts preferably unsalted, 750 ml
  • 1 tbsp peanut oil 15 ml
  • 1/4 cup Parmesan cheese coarsely grated, 60 ml
  • 4 tsp fresh rosemary leaves finely chopped, 20 ml
  • 1/2 tsp salt 2 ml
  • 1/2 tsp black pepper coarsely ground, 2 ml


  • Preheat oven to 325 F (160 C).
  • Stir peanuts with oil on a baking sheet. Bake, stirring occasionally until fragrant and toasted, about 15 minutes.
  • Turn peanuts into a large bowl. Toss with Parmesan, rosemary, salt and pepper. Serve warm or at room temperature.


Additional recipes can be found at
Makes 3 cups (750 ml)

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