This recipe doubles and triples beautifully, if you’re serving larger crowds.
Photograph © 2012 by Lara Ferroni, excerpted from Dishing Up® Washington.
Rosemary-roasted HazelnutsMakes 1 cup
1 cup dry-roasted DuChilly hazelnuts
2 teaspoons extra-virgin olive oil
1 teaspoon finely chopped fresh rosemary
¼–½ teaspoon sea salt
- Preheat the oven to 400°F.
- Mix the hazelnuts and the oil in a small ovenproof dish. Sprinkle the rosemary on top, then roast for 10 minutes or until fragrant and toasted. Toss with salt to taste, and serve warm.
Excerpted from Dishing Up® Washington © 2012 by Jess Thomson. All rights reserved.
Jess Thomson is a food writer based in Seattle. Her work regularly appears in Sunset and Edible Seattle. She is a regular guest on Seattle’s NPR station, KUOW.
Go to A Twist on Tradition Thanksgiving Menu for more great Thanksgiving recipes.