Coconut Free Mediterranean Herb Roasted Seeds
Roasted seeds are one of those snacks that punch way above their weight, and this Mediterranean-spiced version is genuinely hard to stop eating. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until golden, fragrant, and perfectly crisp. A hit of lemon zest stirred in straight from the oven brightens everything up and ties the whole flavor profile together. So many packaged seed snacks sneak in coconut oil or coconut-derived coatings, which makes store-bought options a bit of a minefield — here, every single ingredient is straightforward and easy to verify. The technique is simple: one bowl, one baking sheet, and about fifteen minutes in the oven. Fresh parsley scattered over the top at the end adds a little color and a clean herby finish if you have it on hand. These are great as a snack on their own, tossed over a salad, or served alongside 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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