Friday, October 31, 2014

Roasted Pumpkin seeds

Fresh pumpkin seeds
Raw shelled pumpkin seeds
1 tablespoons olive oil
1 tablespoons Balsamic vinegar (optional)
1 teaspoon minced garlic
1 teaspoon minced thyme
1 teaspoon minced Rosemary
1 teaspoon kosher salt

For each cup pumpkin seeds (raw or fresh) Mix pumpkin seeds with seasoning in bowl. Spread seeds out in thin layer with a spoon on a baking sheet lined with parchment paper. Roast seeds in oven or grill at 300ºF for 10 to 30 minutes, stirring with spoon every 5 minutes till seeds are golden brown. Let cool, then seeds are ready to eat, store in airtight container with a couple of fresh sprigs of Rosemary. Good for 2 to 3 weeks, but is usually gone in a couple of days.
Roasted pumpkin seeds with Rosemary, thyme and garlic

No comments:

Post a Comment