Then before you know it, Thanksgiving is here and your plate is overflowing with more side dishes than you typically consume in a week. And you’re stuffed and the triptophan in the turkey is beginning to work its magic but then someone brings out pie. You’re full, but it’s the holidays and really, with all you just ate, is one slice of pie really going to make a difference?
Just when you’re about to cry if you need to eat another re-purposed turkey dish to get rid of the leftovers, the holiday parties start. Deviled eggs, cheese balls, decadent dips. Beer, wine and mixed drinks. Mashed potatoes made with enough butter to make Paula Deen proud. You visit the vegetable tray, telling yourself that eating carrots and celery sticks between bites of bacon cheese dip or twiced baked loaded potato skins is evening it all out. And then there’s the cookies. And fudge. And cakes. Candy canes and other sugar-spun confections.
We’ve all been there. It’s no surprise that it’s difficult to eat healthy around the holidays. So what’s a hungry party-goer to do? You could eat something small before the party, but where is the fun in that?
You can also ask to bring a dish and chose something on the healthier side. Like these rosemary roasted nuts. Or any of the other recipes on the Healthy Snacks page of Nuts.com. (The Cranberry Almond Flour Cookies and the Vegan Chocolate Truffles are catching my eye with the holiday season!) Nuts are such an easy appetizer to put out but because they require little to no prep work, I tend to forget about them.
Rosemary Roasted Nuts
Inspired by: Ina Garten
Servings: 12 ounces
- 12 oz. can unsalted nuts of your choice (I went for a mix)
- 3 tbsp. fresh rosemary, chopped
- 2 tbsp. brown sugar
- 1 tsp. paprika (smoked if you can find it)
- 1/4 tsp. cayenne pepper
- 1/4 tsp. worchestershire sauce
- 1/4 tsp. black pepper
- 1/4 tsp. kosher salt (do not include if you can’t find unsalted nuts)
- 1 egg, whisked
1. Preheat the oven to 250 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, whisk together the rosemary, brown sugar, paprika, cayenne, Worchestershire, pepper and salt. Add the nuts then pour the whisked egg on top. Toss to coat, ensuring that every nut is coated.
3. Spread out in an even layer on the baking sheet and bake for 20 minutes, flipping over once. Allow to cool before breaking up any clusters and serving.
I put these out for Thanksgiving and I’m also planning to put another batch out for a party I’m having this weekend.