It is pumpkin season. Hope you saved your seeds when you made your pumpkin pie or Jack O' Lantern. Roasted pumpkin seeds make a great snack!
Here is a savory recipe that uses both fresh pumpkin seeds and raw shelled pumpkin seeds from the store. If you did not save your seeds, just use the raw shelled pumpkin seeds.
Roasted pumpkin seeds with Rosemary, thyme and garlic
- Fresh pumpkin seeds
- Raw shelled pumpkin seeds
For each cup pumpkin seeds (raw or fresh)
- 1 tablespoons olive oil
- 1 tablespoons Balsamic vinegar (optional)
- 1 teaspoon minced garlic
- 1 teaspoon minced thyme
- 1 teaspoon minced Rosemary
- 1 teaspoon kosher salt
Mix pumpkin seeds with seasoning in bowl.
Spread seeds out in thin layer with a spoon on a baking sheet lined with parchment paper.
Roast seeds in oven or grill at 300ºF for 10 to 30 minutes, stirring with spoon every 5 minutes till seeds are golden brown.
Let cool, then seeds are ready to eat, store in airtight container with a couple of fresh sprigs of Rosemary.
Good for 2 to 3 weeks, but is usually gone in a couple of days.
Be sure to check out the slideshow above for step-by-step pictures.
