Anti Inflammatory Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm Mediterranean spice, these roasted seeds are the kind of snack that disappears faster than you'd expect. Pumpkin seeds and sunflower seeds are both nutritional powerhouses — rich in healthy fats, magnesium, and zinc — making them a natural fit for an eating style focused on reducing inflammation. Garlic-infused oil carries the oregano, cumin, and smoked paprika into every crevice of every seed, so the flavor is deep and consistent rather than patchy. A hit of fresh lemon zest stirred in right off the hot pan is the move that ties everything together, brightening the earthy spice blend beautifully. The low-and-slow roasting temperature keeps the seeds from burning while coaxing out that satisfying crunch, and a scatter of fresh parsley at the end adds a pop of color and freshness. These are endlessly versatile — toss them over a grain bowl, fold them into a salad, or just eat them straight from the bowl while they're still warm.
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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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