Her Modern Kitchen

Eating & Living in Austin, Texas

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Savory Rosemary Thyme Roasted Nuts

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Spice up your holiday table with homemade Rosemary Thyme Roasted Nuts for gourmet holiday flavors.

Rosemary Thyme Roasted NutsMixed nuts are a great addition to any holiday party.  They’re the perfect little nibblers to adorn a coffee table while family and friends gather with drinks or they make great hostess gifts for the endless holiday parties you’re invited to throughout the season. But during the holiday season, plain roasted nuts just won’t cut it.  This recipe for homemade Rosemary Thyme Roast Nuts bring tons of flavor to the standard nut mix.

Rosemary Thyme Roasted Nuts Hostess Gift

I created this recipe last week for my office holiday party and have secretly been hoarding them because they’re THAT delicious. They’re slightly spicy, a little sweet, and pack a ton of flavor from fresh rosemary and thyme.  I find myself aimlessly walking back to my pantry and nibbling on the nuts because I just keep craving them. Personally, the pecans are my favorite to pick out of nut mix.

Rosemary Thyme Roasted Nuts Baked

Rosemary Thyme Roasted Nuts Close-Up

In addition to the fresh herbs in this recipe, there’s a hint of sweetness and spice from brown sugar and chili powder.  The added sea salt makes the nuts extra addicting bringing together savory, sweet, and spice into one bite.  They make the perfect pairing to cider, wine or a a cozy hot toddy during holiday celebrations.

Rosemary Thyme Roasted Nuts on Bar

My favorite part about the Rosemary Thyme Roasted Nuts is that the recipe easily doubles so they can be made in bulk meaning you’ll have plenty to share and enough to keep for yourself (because trust me, you’ll want to keep these!).  The nuts can be stored for weeks so they’ll last you through the holidays and beyond.

Rosemary Thyme Roasted Nuts Pin

Savory Rosemary Thyme Roasted Nuts
 
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Serves: 4 cups
Ingredients
  • 32 ounces unsalted mixed nuts (roughly 4 cups)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon finely diced rosemary
  • 1 tablespoon finely diced thyme
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons coarse sea salt
Instructions
  1. Preheat oven to 350°F and line a large baking sheet with parchment paper
  2. Place the nuts on the lined baking sheet and roast for 10-15 minutes, stirring occasionally
  3. While nuts are roasting, place the melted butter in a large bowl and stir in the herbs, sugar, chili powder, and sea salt
  4. Once nuts are roasted, remove them from oven and transfer them to the bowl with the butter & herbs
  5. Thoroughly coat the nuts with the mixture then transfer the nuts back to the parchment lined baking sheet
  6. Roast the nuts for another 8-10 minutes, stirring occasionally
  7. Remove nuts from oven and let them cool slightly then taste for salt preference. If you like saltier food, sprinkle on an additional ½-1 teaspoon of coarse sea salt to the warm nuts
  8. Let cool completely before storing
  9. Nuts will keep at room temperature in an airtight jar for 4-6 weeks

Mushrooms and Creamy Parmesan Spaghetti Squash

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The pairing of earthy mushrooms with garlic, thyme, and white wine creates a magical flavor like no other. Mixed with a quick cream sauce, Mushrooms and Creamy Parmesan Spaghetti Squash becomes a seasonal Fall delight.

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No fancy explanation behind this recipe today other than I simply love mushrooms and Mushrooms and Creamy Parmesan Spaghetti Squash is an ode to mushrooms and seasonal, Fall produce.

Sadly, <3M’s not a fan of mushrooms, so when he travels for work I look forward to relaxing in the kitchen and cooking a meal that’s selfishly just for me. During his last trip to China, I spent some time in the kitchen, creating this dish time starring mushrooms and spaghetti squash (since he’s not really a fan of that vegetable either).

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I chose to make this meal relatively healthy and loaded with vegetables — mushrooms, squash, and spinach — I paired it with a flavorful parmesan cream sauce, as a play on traditional Alfredo.  I find that when making spaghetti squash, it’s best to match it with a creamier, heavy sauce that more easily coats the squash noodles while also soaking into the squash, enhancing its flavor.

For the mushrooms, I lightly sautéed them in a saucepan with caramelized onions, garlic, a sprinkling of thyme and a splash of white wine.  The pairing of earthy mushrooms with garlic, thyme and white wine creates is pure, magical deliciousness. The addition of the caramelized mushrooms adds the slightest undertone of sweetness to balance the dish as I find spaghetti squash naturally has a peppery spice when cooked.

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As we head into the Fall season, this recipe for Mushrooms and Creamy Parmesan Spaghetti Squash is warm and comforting, utilizing Fall produce and perfect for those nights when there’s a chill in the air and you simply want to be wrapped in the coziness of a homemade meal.

Enjoy.

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5.0 from 6 reviews
Mushrooms and Creamy Parmesan Spaghetti Squash
 
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Serves: 4
Ingredients
  • 1 white onion, chopped
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 4 large garlic cloves, pressed
  • 1 teaspoon fresh thyme, minced
  • ½ cup good white wine
  • 16 ounces mixed wild mushrooms
  • 4 cups baby spinach
  • 4 cups cooked spaghetti squash
  • 1½ cups parmesan cream sauce, recipe below
Instructions
  1. Add the olive oil to a large skillet and let it warm. Add the garlic, sliced onions, and salt and pepper.
  2. Let cook until lightly golden, stirring occasionally as not to burn.
  3. Once slightly caramelized, deglaze the pan with white wine and let the liquid reduce 5-7 minutes.
  4. Once reduced, add in the mushrooms and cook until tender.
  5. Stir in fresh thyme.
  6. Add in the spinach and cover the skillet until spinach wilts slightly.
  7. Remove from heat.
  8. To serve, plate the cooked spaghetti squash, spoon the cream sauce over it and top with the mushroom mixture.

5.0 from 6 reviews
Parmesan Cream Sauce
 
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Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons white all-purpose flour
  • 1 cup 2% milk
  • ¼ cup half and half
  • ½ cup quality grated parmesan cheese
  • ¼ teaspoon granulated garlic or garlic powder
  • ¼ teaspoon white pepper
Instructions
  1. To make the cream sauce, add the olive oil to a medium-sized saucepan over medium heat.
  2. Warm the oil and immediately whisk in the flour to make a roué.
  3. Slowly pour in the milk, whisking continuously followed by the half and half.
  4. Bring the mixture to a boil then turn down to a simmer.
  5. Whisk in the grated parmesan, garlic powder, salt and white pepper.
  6. Remove from heat and serve immediately.*
Notes
* If the mixture sits too long, it will thicken. To loosen the cream sauce, reheat or add a few additional tablespoons of milk.