Yesterday’s soup was topped with roasted pumpkin seeds, and that
made it extra delicious. If you’ve never
roasted them before, it is so easy and makes a tasty and healthy snack.
Roasted Pumpkin
Seeds
1 cup pumpkin seeds, pulp removed
2 teaspoons olive oil
Salt
Flavoring of your choice (I used Old Bay)
Preheat oven to 300°F. In a
medium sized bowl, toss seeds with oil and seasonings. Spread in an even layer on a Silpat or parchment-lined
baking sheet. Bake for 45 minutes,
stirring occasionally, until lightly golden.
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