Gelatin Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound simple, but this Mediterranean-spiced version is genuinely snackable — the kind of thing you make once and then find yourself making every weekend. 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 golden, fragrant, and perfectly crisp. A hit of lemon zest stirred in straight from the oven brightens everything up and cuts through the earthiness in the best possible way. Many packaged snack mixes and flavored seeds rely on additives or binding agents that can be a concern for anyone avoiding gelatin, so making your own from scratch means you know exactly what's in the bowl. The ingredient list is short, the technique is forgiving, and the results taste far more impressive than the effort involved. Scatter fresh parsley over the top before serving if you want a little color and a pop of herby freshness. These are equally at home alongside a cheese board, tossed over a salad, or eaten straight off the pan while they're still warm.
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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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