Rosemary Roasted Pecans

By Joan Haynes, NMD


  • 2 cups pecans
  • 2 tsp chopped rosemary
  • 4 tsp olive oil or organic butter
  • 1 tsp agave or rice syrup


  1. Heat oil or melt butter in sauce pan in medium heat
  2. Place oil or butter in sauce pan with rosemary and agave/rice syrup, allow to heat gently for 30 seconds.
  3. Add pecans and sauté for 1-2 minutes.
  4. Remove from pan and allow to cool.