06 October 2011

Now what?

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There are endless possibilities with pumpkin seeds.  You can make them spicy and savory, cinnamon and sugary, or even just plain and salted.  With a thriving rosemary plant on the porch, I figured I'd use what I already had and toss my pumpkin seeds in rosemary and olive oil.  


Recipe for Rosemary Pumpkin Seeds
3 cups raw pumpkin seeds
2 tablespoons olive oil
2 generous pinches of salt
4 tablespoons fresh rosemary, roughly chopped

Toss ingredients and bake on sheet pan at 275F for 45-60 minutes, or until golden brown.

These might just rival the beloved tamari almonds.  What do you do with your pumpkin seeds?

3 comments:

  1. I was searching for roasted pumpkin seeds on Food Network and found your comment. Way to sneak in a little bit of blog publicity ;) I like your idea of rosemary. Rosemary is my favorite. Thanks for sharing.

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  2. I'm from Food Network, too, and yep, that blog publicity worked! My 8 yo has been after me for days to roast pumpkin seeds with her. This looks like a wonderful combo. Thanks for posting.

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  3. Thanks, Dee and Sally! Hope you loved the pumpkin seeds. Come back and visit... giveaways soon!

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