there are so many roasted pumpkin seeds out there. this one is easy (aren't most?), simple and yummy.
Roasted Pumpkin Seeds
Photo: Jim Franco; Styling: Lynda White
More From Southern Living
Total: 40 Minutes
- 1 cup shelled, raw pumpkin seeds*
- 2 teaspoons olive oil
- 1/4 teaspoon ground thyme
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Preheat oven to 350°. Rinse seeds, and pat dry. Toss together seeds and remaining ingredients in a bowl. Spread in a single layer on an aluminum foil-lined or parchment paper-lined baking sheet. Bake 20 to 25 minutes or until toasted. Cool completely in pan (about 15 minutes).
- *Fresh pumpkin seeds may be substituted.
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