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 a 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?