Low Sugar Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this roasted seed mix is the kind of snack that disappears faster than you'd expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven until perfectly toasted and fragrant. The real magic happens right out of the oven — a scatter of fresh lemon zest over the hot seeds wakes everything up with a bright, citrusy lift that balances the smoky depth beautifully. There's no sweetener of any kind here, just bold, savory flavor built entirely from herbs, spice, and good oil. That makes it a genuinely satisfying option for anyone trying to cut back on added sugar without sacrificing the snackable, can't-stop-eating-it quality that makes a handful of seeds worth reaching for. A finishing shower of fresh parsley adds a pop of color and a clean herbal note that rounds out the whole thing. Serve them at room temperature as a snack, scatter them over a salad, or just keep a bowl on the counter and see how long they last.
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Learn more →Ingredients
6 servings
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- 1 ½ tbsp garlic-infused oil
- 1 tsp dried oregano
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp fine salt
- ¼ tsp black pepper
- 1 tsp lemon zest (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper.
- 2
In a mixing bowl, combine the pumpkin seeds and sunflower seeds with the garlic-infused oil, dried oregano, ground cumin, smoked paprika, salt, and black pepper. Toss until every seed is evenly coated.
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