Carrageenan Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm Mediterranean flavor, this roasted seed mix is the kind of snack that disappears fast. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until they're fragrant and perfectly crisp. A hit of fresh lemon zest stirred in right out of the oven brightens everything up and makes the whole kitchen smell incredible. For anyone navigating carrageenan concerns, packaged snacks and flavored nuts can be a minefield of additives and thickeners hiding in coatings and seasonings. This recipe sidesteps all of that by relying entirely on whole seeds, pure spices, and real citrus — nothing processed, nothing suspicious on the label. You control every single ingredient from start to finish, which is exactly the kind of peace of mind that makes home cooking worth it. These seeds are endlessly versatile: eat them straight as a snack, scatter them over a salad, or pile them onto a grain bowl for some serious crunch. The optional fresh parsley finish adds a pop of color and a little herby brightness if you want to dress things up. Simple, satisfying, and genuinely hard to stop eating.
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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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