After carving my pumpkins–not very well, I might add (but you can see them here)–I took all the seeds and roasted them! Honestly, rosemary and pumpkin seeds are such a fabulous combination–these were delicious. Not to mention, healthy: pumpkin seeds are a great source of zinc, B vitamins and protein!
So if you have leftover seeds you want to use up, or even store-bought raw seeds that you want to season, definitely try out this recipe!
ROASTED ROSEMARY PUMPKIN SEEDS
Ingredients:
Leftover pumpkin seeds (approx. 2 cups)
1 1/2 tablespoons olive oil
1-2 tsp dried Rosemary, to taste
1 tsp sea salt
1/8 tsp garlic powder
2 tsps Worcestershire or gluten-free soy sauce
Pinch of black pepper
INSTRUCTIONS
- Preheat oven to 350F. Mix all ingredients together.
- Spread out onto a lined baking sheet. Bake in the oven for 30 minutes, stirring every 10-15 minutes.
- Enjoy 🙂
Leave a Comment