Halloween has come and gone and most people are probably done scooping out pumpkins for the year. But if you happen to be roasting pumpkin for some fabulous Thanksgiving side or making fresh puree for your pie, I’ve got the perfect way to put those seeds to use and end up with a great little turkey day appetizer.
These Sweet & Salty Rosemary Roasted Pumpkin seeds are a fun and tasty snack to keep your guests happy (& out of the kitchen) before the big meal. They hit all the right notes with the sea salt, hints of rosemary, and just enough sweetness from the brown sugar, but they’re light enough to not be too filling, which I think is important for the pre-dinner bites on this particular day.
My inspiration for these came perhaps from too much daydreaming about all the Trader Joe’s products I miss right now. If you know and love TJ’s, you know what I’m talking about. That place is the mecca for pumpkin everything this time of year and so much more seasonal goodness. They’re sample station is one of my favorite places to visit when I go, but at Thanksgiving time especially. They always have so many delicious treats and ideas that help make entertaining a breeze. I could go on and on. My love for this place runs deep.
But the particular product I’m talking about is their Marcona Almonds with Rosemary. They are delicious and so elegant and I have found endless uses for them since discovering the little gems. But, since I can’t hop on a flight for a one-hour Trader Joe’s fix, I’ve come up with an alternative with this recipe while using up the seeds from my last puree-making session.. And lucky for me, it was quick and easy, can be made in advance, and will go great alongside some Pumpkin Hummus.
Sweet & Salty Rosemary Roasted Pumpkin Seeds
Ingredients
- 2 cups raw, whole pumpkin seeds
- 2 tbsp extra virgin olive oil
- 1 tbsp brown sugar
- 1-2 tsp sea salt
- 1 tbsp fresh rosemary, finely chopped (or 2 tsps dried)
Instructions
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Preheat oven to 350F/ 180C and line a baking sheet with aluminum foil lightly coated with olive oil.
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In a bowl toss the pumpkin seeds with the oil, brown sugar, sea salt, & rosemary. Then spread in an even layer onto the foil-lined pan.
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Bake for 15 minutes, then gently re-toss & spread. Lower the oven to 300F/150C and continue to bake about 30-45 minutes more until golden brown and slightly caramelized in parts. Season with more sea salt if necessary.
Recipe Notes
*Make sure the pumpkin seeds are dried before tossing with the other ingredients. (If time allows, you can spread the rinsed seeds on a baking sheet and put in a cool oven overnight to dry.)
*Roasted seeds will keep in an air-tight container up to a week.
