Ginger Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound humble, but this Mediterranean-spiced version 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 golden, fragrant, and perfectly crisp. A hit of lemon zest stirred in straight from the oven brightens everything up and gives the whole batch a fresh, almost herbaceous lift. So many spiced snack mixes lean on ginger as a go-to warming note, but this recipe skips it entirely without sacrificing any depth — the cumin and smoked paprika carry all the warmth you need. 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 finish that makes these feel genuinely special. Eat them straight as a snack, toss them over a salad, or set them out with drinks — they're versatile enough to do all three.
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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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