Well, It's that time of year again and the fall season is once again here. This means that I get to make and enjoy one of my favorites once a year snacks, oven roasted pumpkin seeds.
Jamie and boys came over last night for our annual pumpkin carving night of fun. We carved up four pumpkins and reaped a whole lot of pumpkin seeds.
Do you know? There is plenty of nutrition in roasted pumpkin seeds? They are high in fiber, contain heart-healthy magnesium, rich in Zinc to support your immune system, helps improve blood sugar levels, increase your HDL good cholesterol, and so much more.
Every year I take the extra time to save and roast our pumpkin seeds. These make such a wonderful snack and can be flavored so many different ways. I like my pumpkin seeds lightly coated with olive oil and sea salt.
Easy Roasted Pumpkin Seeds: Here is how I make them
- First, rinse and clean off the excess pulp from the seeds. I use a colander and cold water.
- Spread them out on cookie sheets and let them dry overnight. (Don't load too many on one cookie sheet).
- The next day transfer the seeds to a mixing bowl, and add 2 tablespoons of olive oil and mix with a spoon.
- Spread the seeds out on a cookie sheet again and season them with sea salt to your taste.
- Bake on the center rack at 350 degrees for 20 to 25 minutes until they are golden brown.
As always thanks for stopping by and I hope you enjoy.
Two Simple Ingredients for Perfect Roasted Pumpkin Seeds
