Roasted Pumpkin Seeds

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.

This post is linked to:

Seasonal Sunday

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