Best 20 Roasted Peanuts Recipes

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Roasted peanuts are a classic snack enjoyed by people of all ages. They are crunchy, flavorful, and packed with nutrients. Roasting peanuts at home is easy and only requires a few simple ingredients. This article provides three delicious recipes for roasted peanuts: Classic Roasted Peanuts, Spicy Roasted Peanuts, and Honey Roasted Peanuts. Each recipe has its own unique flavor profile, so you can choose the one that best suits your taste buds. Whether you are looking for a quick and easy snack or a party appetizer, these roasted peanut recipes are sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED AND SALTED PEANUTS IN THE SHELL



Roasted and Salted Peanuts in the Shell image

My husband loves salted peanuts in the shell but often, by the time they reach the grocery store, they are stale. Living in the South, my local produce market sells raw roasting peanuts. And voila, after some experimentation, we've got an amazing snack. It's not hard to make, the actual roasting time is 30 minutes, but getting to that stage just takes time - days, in fact, unless you've got a food dryer-dehydrator, perhaps. But, if you can get your hands on fresh raw peanuts, it's worth the wait. Do not think that you can bring the nuts home from the store and much on them during your movie the same night. It won't work.

Provided by OliveLover

Categories     Nuts

Time P3DT30m

Yield 2 pounds

Number Of Ingredients 3

2 lbs peanuts, raw and in the shell
1 cup iodized salt
16 cups water

Steps:

  • Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the peanuts, stirring so that everyone is submerged and coated with the brine. Take a plate or pie pan and set it on top of the floating peanuts to make sure they stay that way. Stir them once every hour over the next 5 hours.
  • After 5-6 hours, pour off the water using a colander or strainer and rinse slightly. You'll be amazed at how much dirt has come off of them, but they are a natural product grown in the soil. And in my case, the produce market is somewhat "open air" and the bins are not covered, so the birds like to sort through them for loose nuts. You'll want to get the dirt off, but if you over rinse, you'll also remove too much of the salt.
  • On two half-sheet pans, it might take more if you have smaller cooking sheets, place a baking cooling rack in side. I use ones that have both the vertical and horizontal wires. Divide the peanuts between the racks and allow them to dry. Depending on the relative humidity of the house, this could take the better part of 2-3 days. Stir occasionally. You might be able to speed this up with a food dehydrator or placing them in front of a fan.
  • When the nuts are dry, remove the baking racks from the pans. Put the racks in the center of the oven and preheat to 350 degrees F. Roast for 25-30 minutes, stirring at the 15 minute mark. Check them at 25 and again at 30, depending on how roasted you like them. I have a smallish oven, so do them on two racks, and also switch racks at the 15 minute mark. The nuts roast best when they are in a single layer.
  • If you want to roast them without salt, you must still wash the nuts, but as they are not soaked in the brine, they will take less time to dry out.
  • If you wanted to make "hot" or spicy nuts, some liquid hot sauce into the brine would work, but I've not had that request, so can't tell you how much to use.
  • This amount of brine could actually handle another pound of peanuts, but 2 pounds is about all we can eat in a reasonable amount of time.
  • Also, 1/3 cup of peanuts, out of the shell is considered 1 serving. I have no idea how many peanuts in the shell would give you 1/3 cup!

Nutrition Facts : Calories 2576.4, Fat 223.8, SaturatedFat 31.1, Sodium 56725.3, Carbohydrate 73.3, Fiber 38.6, Sugar 18, Protein 117.2

BASIC OVEN ROASTED PEANUTS



Basic Oven Roasted Peanuts image

Peanuts 101! This is a basic recipe for roasting peanuts gleaned from Chef2Chef. You may use as many peanuts as you want, the method is the same, just keep it one layer deep. The computer won't let me list one ingredient, so I have added salt. You may use or not.

Provided by Sharon123

Categories     African

Time 23m

Yield 1 batch

Number Of Ingredients 2

2 cups raw peanuts
1 teaspoon salt (optional)

Steps:

  • Place raw peanuts, in shell or shelled, one layer deep in a shallow baking pan. Sprinkle salt over.
  • Roast in a 350 degree F oven; 15 to 20 minutes for shelled and 20 to 25 minutes for in shell peanuts.
  • Remove from heat just short of doneness desired, as peanuts continue to cook as they cool.

ROASTED PEANUTS



Roasted Peanuts image

This is my Dad's recipe and could not be easier. Just remember, turn off the oven and don't take them out or even open the door for 1 hour.

Provided by kehn

Categories     Appetizers and Snacks

Time 1h10m

Yield 8

Number Of Ingredients 1

1 pound raw peanuts, in shells

Steps:

  • Preheat oven to 500 degrees F (260 degrees C).
  • Arrange peanuts in a single layer on a cookie sheet, and place in the preheated oven.
  • Turn oven off. Leave peanuts in oven for 1 hour without opening door. Serve warm or at room temperature.

Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 10.2 mg, Sugar 2.3 g

ROASTED PEANUTS



Roasted Peanuts image

Provided by Alton Brown

Categories     appetizer

Time 40m

Yield approximately 2 pounds roasted peanuts in shell

Number Of Ingredients 3

2 pounds in-shell raw peanuts*
2 tablespoons peanut oil
1 to 2 tablespoons kosher salt

Steps:

  • *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content.
  • Preheat the oven to 350 degrees F.
  • Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated.
  • Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to "cook" and become crunchy as they cool.
  • If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts.

CHIPOTLE HONEY ROASTED PEANUTS



Chipotle Honey Roasted Peanuts image

Absolutely delicious! This recipe started out as a basic honey-roasted beer nut recipe and evolved into this splendid party treat.

Provided by noogie01

Categories     Appetizers and Snacks     Nuts and Seeds

Time 2h50m

Yield 16

Number Of Ingredients 8

⅓ cup white sugar
1 ½ teaspoons chipotle chile powder
¼ teaspoon chili powder
¼ teaspoon garlic powder
2 tablespoons butter
2 tablespoons honey
1 teaspoon kosher salt
1 pound skinless peanuts

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  • Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
  • Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

Nutrition Facts : Calories 203.5 calories, Carbohydrate 12.5 g, Cholesterol 3.8 mg, Fat 15.6 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 361.7 mg, Sugar 7.5 g

HONEY ROASTED PEANUTS



Honey Roasted Peanuts image

Make your own! I was surprised not to find this recipe on here - it's very easy and tastes better than store bought canned. I clipped this recipe from some newspaper. If you like really sweet then try sprinkling with sugar. DO NOT USE MARGARINE - THEY WILL BURN OR GET TOO DARK. Photos taken by me on 2/26/06.

Provided by GeeWhiz

Categories     Lunch/Snacks

Time 15m

Yield 2 cups, 4-8 serving(s)

Number Of Ingredients 4

2 cups peanuts (not raw)
2 tablespoons butter (not margarine)
2 -3 tablespoons honey
1 teaspoon salt (optional)

Steps:

  • Preheat oven to 350°F.
  • Place peanuts in a bowl.
  • Heat butter and honey together, in microwave or on stove top, stirring well; Toss with peanuts.
  • Spread peanuts on a cookie sheet and bake at 350F for 5 to 10 minutes; After the 1st 5 minutes check them & stir every 1 or 2 minutes until peanuts are golden brown - the glaze will thicken and darken.
  • Remove, stir while cooling for 5 - 10 minutes until they no longer stick together.
  • *Sprinkle with salt (optional) or mix it in with the honey & butter mixture; you can also toss with sugar.
  • *I saw these at a Chinese restaurant covered with Powdered Sugar - yummy!
  • These taste great while they're warm! (and may leave a little butter on your fingers).

Nutrition Facts : Calories 496.7, Fat 41.7, SaturatedFat 8.6, Cholesterol 15.3, Sodium 64.2, Carbohydrate 20.4, Fiber 6.2, Sugar 11.5, Protein 18.9

AIR FRYER SPICY ROASTED PEANUTS



Air Fryer Spicy Roasted Peanuts image

These peanuts are crunchy, spicy, salty, and addictive. I like to portion them out into plastic zip bags to take to work as an afternoon snack.

Provided by Soup Loving Nicole

Categories     Appetizers and Snacks     Nuts and Seeds

Time 30m

Yield 8

Number Of Ingredients 5

2 tablespoons olive oil
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon cayenne pepper
8 ounces raw Spanish peanuts
salt to taste

Steps:

  • Preheat an air fryer to 320 degrees F (160 degrees C).
  • Whisk together olive oil, seafood seasoning, and cayenne pepper together in a large bowl. Add peanuts and stir until peanuts are evenly coated. Transfer peanuts to the air fryer basket.
  • Cook peanuts in the air fryer for 10 minutes. Toss and cook for an additional 10 minutes.
  • Remove the basket from the air fryer and salt peanuts to taste. Toss peanuts one last time and cook 5 additional minutes. Transfer peanuts to a paper towel lined plate and let cool.

Nutrition Facts : Calories 192.6 calories, Carbohydrate 4.9 g, Fat 17.4 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 2.4 g, Sodium 228.9 mg, Sugar 1.2 g

HONEY ROASTED PEANUTS



Honey Roasted Peanuts image

Best with beer!

Provided by ggrks

Categories     Appetizers and Snacks     Nuts and Seeds

Time 35m

Yield 8

Number Of Ingredients 7

1 tablespoon white sugar
1 teaspoon salt
1 tablespoon honey
⅔ cup brown sugar
½ cup water
½ pound skinless peanuts
1 tablespoon butter

Steps:

  • In a small bowl, mix white sugar with salt until blended, and set aside. Stir the honey, brown sugar, and water together in a large pan over medium-low heat until the mixture boils and the sugar crystals have dissolved. Cook the syrup until thickened and bubbling, 10 to 15 minutes. Stir in the peanuts, remove from heat, and mix in the butter. Place the peanuts into a deep bowl, sprinkle with white sugar-salt mixture, and shake the dish to coat with sugar mixture and prevent the peanuts from sticking together. Let cool.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 21.7 g, Cholesterol 3.8 mg, Fat 15.5 g, Fiber 2.3 g, Protein 6.8 g, SaturatedFat 2.9 g, Sodium 306.5 mg, Sugar 16.6 g

ASIAN CHICKEN SALAD WITH ROASTED PEANUTS



Asian Chicken Salad with Roasted Peanuts image

Categories     Salad     Chicken     Ginger     Leafy Green     No-Cook     Mango     Peanut     Bell Pepper     Spring     Cilantro     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3/4 cup bottled Asian-style dressing
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh ginger
1 6-ounce package baby spinach leaves
2 cups mixed sliced red, yellow and green bell peppers
1 2- to 2 1/2-pound rotisserie chicken, meat torn into bite-size pieces (about 4 cups)
1/2 cup honey-roasted peanuts
1 mango, peeled, pitted, sliced

Steps:

  • Mix dressing, cilantro, and ginger in small bowl. Toss spinach, peppers, chicken, and nuts in large bowl with enough dressing mixture to coat. Season to taste with salt and pepper. Divide salad among 4 plates. Top with mango and serve.

COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES



Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes image

Provided by Food Network

Categories     side-dish

Time 2h

Yield to 8 servings

Number Of Ingredients 17

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

Steps:

  • Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
  • Add the turnips and simmer for about 20 minutes.
  • Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
  • Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
  • Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
  • Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
  • Transfer potatoes to a covered bowl.
  • Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
  • Serve warm.

MY MOM'S ROASTED PEANUTS



My Mom's Roasted Peanuts image

This is so simple...my mom used to make these all the time. You won't believe how easy this one is.

Provided by Jill Artlip Lilly

Categories     Appetizers and Snacks

Time 25m

Yield 8

Number Of Ingredients 1

1 pound raw peanuts, in shells

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spread peanuts out on a large baking sheet.
  • Bake for 15 to 20 minutes, or until the shells are browned. Watch carefully, the peanuts brown rather suddenly. When cool enough to touch, break open the shells and eat!

Nutrition Facts : Calories 321.8 calories, Carbohydrate 9.2 g, Fat 27.9 g, Fiber 4.8 g, Protein 14.6 g, SaturatedFat 3.9 g, Sodium 10.2 mg, Sugar 2.3 g

DRY-ROASTED PEANUTS



Dry-Roasted Peanuts image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 1 cup

Number Of Ingredients 1

1 cup whole blanched peanuts

Steps:

  • Place a heavy skillet over medium heat. Add peanuts, and cook, stirring frequently, until golden brown all over. (If you notice any black patches on the nuts before they have turned golden brown, remove the pan from the heat; reduce the heat, then return the pan and continue.) Transfer peanuts to a large cutting board and coarsely chop. Cool completely, then store in an airtight container in a cool place.

ROASTED CARROTS WITH CILANTRO YOGURT AND PEANUTS



Roasted Carrots With Cilantro Yogurt and Peanuts image

Carrot takes center stage in this easy-to-assemble side dish. Tangy Greek yogurt is combined with cilantro, coriander and lime juice to create a creamy bed for carrots that have been roasted until just caramelized. Salted peanuts finish the dish with a nice little crunch. If you can find rainbow carrots, this dish becomes even more vivid, but straightforward orange ones work just as nicely.

Provided by Colu Henry

Categories     vegetables, side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds medium carrots, peeled and halved lengthwise (quartered lengthwise if large)
2 tablespoons olive oil
Kosher salt and black pepper
1 teaspoon ground coriander
1 cup full-fat Greek yogurt
1/2 cup finely chopped cilantro
1/4 teaspoon ground coriander
1 tablespoon lime juice, (about 1/2 lime), plus more for serving (optional)
Pinch of Aleppo pepper or red-pepper flakes (optional)
Kosher salt
1/4 cup roughly chopped roasted, salted peanuts
3 tablespoons scallions, thinly sliced, green parts only
Flaky salt, for serving

Steps:

  • Heat oven to 400 degrees. Make the carrots: In a large bowl, toss the carrots with the olive oil. Season well with salt and pepper, add the dried coriander, and toss the mixture to evenly coat. Place the carrots cut-side down on a rimmed baking sheet and roast, flipping about halfway through, until the carrots are golden brown and tender, about 25 to 30 minutes. Allow to cool slightly.
  • While the carrots roast, make the cilantro yogurt: In a medium bowl, combine the Greek yogurt, cilantro, ground coriander, lime juice and Aleppo pepper or red-pepper flakes, if using. Stir well to combine and salt to taste.
  • Spread the cilantro yogurt on the bottom of a plate or platter and arrange roasted carrots on top. Scatter peanuts and scallions on top, and finish with flaky salt and a squeeze of lime juice, if using.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 10 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 412 milligrams, Sugar 7 grams, TransFat 0 grams

THAI CUCUMBER SALAD WITH ROASTED PEANUTS



Thai Cucumber Salad with Roasted Peanuts image

Categories     Salad     Vegetable     Side     No-Cook     Lime     Mint     Peanut     Cucumber     Summer     Jalapeño     Bon Appétit     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (nam pla)*
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeño chili (about 1 large)
2 garlic cloves, minced
1 1/2 English hothouse cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped fresh mint
3 tablespoons coarsely chopped lightly salted roasted peanuts

Steps:

  • Whisk first 5 ingredients in medium bowl. Place cucumbers, onion, and mint in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.
  • *Available at Asian markets and in the Asian foods section of many supermarkets.

SOUTHERN SPICY ROASTED PEANUTS



Southern Spicy Roasted Peanuts image

These are great with cocktails. Of course, the heat can be adjusted to suit your taste buds. Other nuts can also be used. Be careful! They're addictive. Standing time is not reflected in the prep or cook times.

Provided by Normaone

Categories     Lunch/Snacks

Time 25m

Yield 2 cups

Number Of Ingredients 8

2 cups shelled raw Spanish peanuts (10 oz.)
4 teaspoons Worcestershire sauce
1 tablespoon liquid smoke
2 tablespoons butter
2 teaspoons white vinegar
2 teaspoons hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Line a large baking sheet with foil.
  • In a bowl, toss together the peanuts, Worcestershire sauce and liquid smoke.
  • Let stand at room temperature for 30 minutes, stirring now and then.
  • Preheat the oven to 325^F.
  • Have the oven rack positioned in the center of the oven.
  • In a large heavy skillet, melt the butter over medium low heat.
  • Cool a little then add the vinegar, hot pepper sauce, salt, and cayenne pepper.
  • Return the skillet to the heat and add the peanuts and marinade.
  • Stir to coat evenly, about 30 seconds.
  • Spread the peanuts on the baking sheet and bake until deep golden brown, stirring now and then, for about 20 minutes.
  • Cool on a rack uncovered for at least 6 hours to dry.
  • Store at room temperature in an air tight container.

CHILI ROASTED PEANUTS



Chili Roasted Peanuts image

A lower calorie version of fried peanuts which can be made ahead and stored in jars or airtight containers for up to 2 weeks. Recipe source: Bon Appetit (May 1986)

Provided by ellie_

Categories     Lunch/Snacks

Time 20m

Yield 6 cups

Number Of Ingredients 5

2 tablespoons vegetable oil
4 cloves garlic, minced
1 tablespoon dried red pepper flakes
2 lbs salted peanuts
1 teaspoon chili powder

Steps:

  • Preheat oven to 350-degrees F.
  • Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook one minute. Add peanuts and stir to combine.
  • Transfer peanuts to baking sheet.
  • Bake for 10 minutes (or until brown). Remove from oven and sprinkle with chili powder and toss.
  • Cool and then transfer to airtight containers.
  • Store at least 8 hours before serving.

CHIPOTLE HONEY ROASTED PEANUTS



Chipotle Honey Roasted Peanuts image

Make and share this Chipotle Honey Roasted Peanuts recipe from Food.com.

Provided by dicentra

Categories     High Protein

Time 50m

Yield 1 pound

Number Of Ingredients 8

1/3 cup white sugar
1 1/2 teaspoons chipotle chile powder
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
2 tablespoons unsalted butter
2 tablespoons honey
1/4 teaspoon kosher salt
1 lb skinless peanuts

Steps:

  • Preheat oven to 325 degrees F. Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  • Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly.
  • Stir in the peanuts until well coated, and then pour out into a 9x13 inch baking dish.
  • Bake in preheated oven until the nuts are golden brown, about 30 minutes.
  • Stir the mixture 2 or 3 times to ensure even cooking.
  • Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture.
  • Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

THAI CUCUMBER SALAD WITH ROASTED PEANUTS



Thai Cucumber Salad With Roasted Peanuts image

Make and share this Thai Cucumber Salad With Roasted Peanuts recipe from Food.com.

Provided by Ashley U

Categories     Vegetable

Time 10m

Yield 6 serving(s)

Number Of Ingredients 9

1/4 cup fresh lime juice
1 1/2 tablespoons fish sauce (can be found in Asian markets)
1 1/2 tablespoons sugar
1 1/2 tablespoons minced seeded jalapeno chiles
2 garlic cloves, minced
1 1/2 English cucumbers, halved, seeded, thinly sliced
3/4 cup sliced red onion
3 tablespoons chopped of fresh mint
3 tablespoons coarsely chopped lightly dry roasted salted peanuts

Steps:

  • Whisk first 5 ingredients in medium bowl.
  • Place cucumbers, onion and mint in large bowl.
  • Add dressing and toss to coat.
  • Season with salt and pepper to taste.
  • Sprinkle with peanuts and serve.

CARROT-GINGER SOUP WITH CHILE BUTTER AND ROASTED PEANUTS



Carrot-Ginger Soup with Chile Butter and Roasted Peanuts image

Provided by Amelia Saltsman

Categories     Ginger     Potato     Appetizer     Vegetarian     High Fiber     Peanut     Carrot     Spring     Butter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 12

Chile butter:
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons finely chopped green onions (white and green parts only)
1/4 teaspoon dried crushed red pepper
Soup:
2 tablespoons (1/4 stick) butter
1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds
1 1/4 cups chopped onion
1 5-ounce white-skinned potato, peeled, chopped
2 1/2 tablespoons minced peeled fresh ginger
5 cups (or more) vegetable broth or chicken broth
6 tablespoons unsalted roasted peanuts, finely chopped

Steps:

  • For chile butter:
  • Mix all ingredients in small bowl. Cover and chill. Bring to room temperature before using.
  • For soup:
  • Melt 2 tablespoons butter in large pot over medium-high heat. Add carrots, onion, potato, and ginger; sprinkle with salt and sauté until vegetables are slightly softened but not brown, stirring often, about 10 minutes. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are soft, about 20 minutes. Cool slightly, then puree in batches in blender until smooth. Return soup to same pot; if desired, add more broth by 1/4 cupfuls to thin soup. Bring to simmer. Season with salt and black pepper.
  • Ladle soup into bowls. Top with small spoonful of chile butter; sprinkle with nuts.

ROASTED WAX BEANS WITH PEANUTS AND CILANTRO



Roasted Wax Beans with Peanuts and Cilantro image

Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 9

1 pound wax beans, trimmed
1 tablespoon vegetable oil
Coarse salt and ground pepper
2 teaspoons soy sauce
1/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon fresh lemon juice
1/2 teaspoon light-brown sugar
1/4 cup unsalted peanuts
1/4 cup fresh cilantro leaves

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

Nutrition Facts : Calories 122 g, Fat 8 g, Fiber 3 g, Protein 3 g

Tips:

  • Choose the right peanuts: Select raw, unsalted peanuts for the best flavor and texture.
  • Roast in a single layer: This ensures that the peanuts roast evenly and don't steam.
  • Stir frequently: This helps prevent the peanuts from burning.
  • Roast until golden brown: The peanuts are done roasting when they are a light golden brown color.
  • Cool completely: Allow the peanuts to cool completely before storing or eating them.
  • Store in an airtight container: Roasted peanuts can be stored in an airtight container at room temperature for up to 2 weeks.
  • Use roasted peanuts in a variety of recipes: Roasted peanuts can be used in trail mix, cookies, cakes, and other snacks.

Conclusion:

Roasting peanuts at home is a great way to enjoy a delicious and healthy snack. It's a simple process that doesn't require any special equipment. With just a few simple steps, you can have perfectly roasted peanuts that are perfect for snacking on their own or using in your favorite recipes.

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