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Roasted Pumpkin Seeds with Rosemary
Heather Thomas, sloCooking
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Ingredients
2
tbsp.
dried rosemary
2
cups
fresh pumpkin seeds
2
tbsp.
olive oil
2
tbsp.
kosher salt
or to taste
Instructions
Pre-heat oven to 350’F
Grind rosemary in a spice grinder
Combine ground rosemary with pumpkins seeds, olive oil and salt – mix well
Spread seeds on a rimmed baking sheet
Bake 10-12 minutes or until the seeds are crisp & brown