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Roasted Almonds
Courtesy of Dan Barber of Blue Hill at Stone Barns
Oprah.com  | From the September 2008 issue of O, The Oprah Magazine
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These easy-to-make almonds are the perfect topping to Dan Barber's  zucchini and zucchini bread croutons.

Servings: Makes 4 servings 
Ingredients
  • 3/4 cup whole blanched almonds
  • 1 tsp. olive oil
  • 1 tsp. sugar
  • 1 tsp. ground cumin
  • 1/8 tsp. salt
  • 2 tsp. fresh lemon juice
Directions
Preheat oven to 375°. Toss together almonds, olive oil, sugar, cumin, salt, and lemon juice in a small bowl.

Spread almonds on a baking sheet lined with parchment paper. Bake 6 to 8 minutes, or until they start to turn light brown, stirring occasionally.

Remove from baking sheet and cool. Store airtight in a cool place up to 2 weeks.

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Zucchini with Roasted Almonds and Zucchini Bread Croutons

Recipe for zucchini with roasted almonds and zucchini bread croutons, as seen in the September 2008 issue of O, The Oprah Magazine.

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Chef Dan Barber of Blue Hill at Stone Barns shares recipes inspired by the organic, sustainable farming done at Stone Barns. As seen in O, The Oprah Magazine, September 2008.

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