Roasted & Seasoned Pumpkin Seeds
Base Recipe
3/4 c. pumpkin seeds
1 Tbsp. olive oil
Toss all ingredients together in a bowl. Spread seeds into a single layer on a baking sheet.
Bake at 350*, turning seeds occasionally until golden brown. Let cool and serve!
Salt & Pepper
1/2 tsp. salt
1/2 tsp. black pepper
Adjust per taste preference. Just remember, not too much salt!
Pecorino & Rosemary
1/2 tsp. black pepper
2-3 Tbsp. pecorino, finely grated
1 Tbsp. rosemary
Pecorino & Sage
1/2 tsp. black pepper
2-3 Tbsp. pecorino, finely grated
1 Tbsp. sage leaves*
*Instead of tossing sage leaves in bowl, spread out pumpkin seeds and sprinkle leaves over seeds.
Cinnamon
1 Tbsp. agave nectar, light
1-2 tsp. cinnamon (based on how strong you want the flavor)
1/2-1 tsp. nutmeg (based on how strong you want the flavor)
small pinch salt
These may take a bit longer to bake. To test if they are done, take one seed out, let cool and see if the crispiness is to your liking.
When ready, pull out tray, cool and break apart seeds to serve or store.
3/4 c. pumpkin seeds
1 Tbsp. olive oil
Toss all ingredients together in a bowl. Spread seeds into a single layer on a baking sheet.
Bake at 350*, turning seeds occasionally until golden brown. Let cool and serve!
Salt & Pepper
1/2 tsp. salt
1/2 tsp. black pepper
Adjust per taste preference. Just remember, not too much salt!
Pecorino & Rosemary
1/2 tsp. black pepper
2-3 Tbsp. pecorino, finely grated
1 Tbsp. rosemary
Pecorino & Sage
1/2 tsp. black pepper
2-3 Tbsp. pecorino, finely grated
1 Tbsp. sage leaves*
*Instead of tossing sage leaves in bowl, spread out pumpkin seeds and sprinkle leaves over seeds.
Cinnamon
1 Tbsp. agave nectar, light
1-2 tsp. cinnamon (based on how strong you want the flavor)
1/2-1 tsp. nutmeg (based on how strong you want the flavor)
small pinch salt
These may take a bit longer to bake. To test if they are done, take one seed out, let cool and see if the crispiness is to your liking.
When ready, pull out tray, cool and break apart seeds to serve or store.
