Celery Free Mediterranean Herb Roasted Seeds
Toasty, golden, and packed with Mediterranean warmth, this seed blend is the kind of snack that disappears faster than you 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 shower of fresh lemon zest over the hot seeds lifts everything with a bright, citrusy punch that balances the smoky spice beautifully. Stirring halfway through and watching closely in those final minutes ensures an even golden roast without any bitter edges. As the seeds cool on the pan, they crisp up even further, so what you end up with is an irresistibly crunchy, flavor-loaded handful every time. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean herby finish. Whether you're snacking straight from the bowl, topping a salad, or adding crunch to a grain dish, this recipe is completely free of celery in any form — no hidden stalks, seeds, or extracts to worry about.
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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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