Brazil Nut Free Mediterranean Herb Roasted Seeds
Snacking just got a serious upgrade with this fragrant, golden blend of pumpkin and sunflower seeds roasted in garlic-infused oil with oregano, cumin, and smoked paprika. The combination of warm spices and a bright hit of lemon zest at the end gives every handful a Mediterranean depth that feels way more intentional than your average trail mix. Brazil nuts are a common lurker in mixed seed and nut blends, so making your own batch from scratch is the smartest way to keep things safe without sacrificing flavor. The technique here is simple but effective — a low oven, a single layer, and one stir halfway through is all it takes to get seeds that are evenly toasted and satisfyingly crisp. They continue to firm up as they cool on the pan, so resist the urge to snack straight from the oven (or don't — we won't judge). A scatter of fresh flat-leaf parsley at the end adds a little color and a clean, herby finish that makes these look as good as they taste. Keep a jar on the counter for snacking, toss them over salads, or pile them onto a cheese board for an easy crowd-pleaser.
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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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