Beef Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, these roasted seeds are 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, where they slowly turn fragrant and crisp. The real magic happens right out of the oven — a scatter of fresh lemon zest over the hot seeds lifts everything with a bright, citrusy punch that makes the whole thing taste alive. A short rest on the pan lets them crisp up even further, so by the time they hit the bowl, the texture is seriously satisfying. This is entirely plant-based, so there's no need to think twice about what's in it — just wholesome seeds and pantry spices doing exactly what they should. Finish with a handful of fresh flat-leaf parsley if you have it on hand, and serve at room temperature as a snack, a salad topper, or a crunchy addition to a mezze spread.
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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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