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Sweet & Salty Rosemary Roasted Pumpkin Seeds

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

  1. Preheat oven to 350F/ 180C and line a baking sheet with aluminum foil lightly coated with olive oil.

  2. 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.

  3. 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.