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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Southern Living OCTOBER 2003

  • Yield: Makes 2 cups

Ingredients

  • 2 cups fresh pumpkin seeds
  • 2 tablespoons dried ground rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons coarse-grain sea salt

Preparation

Rinse pumpkin seeds in water, and drain on paper towels to dry. Toss with remaining ingredients, and spread on a baking sheet.

Bake at 350° for 10 to 12 minutes or until crisp. Cool. Store in an airtight container.

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Roasted Pumpkin Seeds recipe

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