Sunday, November 4, 2012

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
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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