Hazelnut Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound humble, but this Mediterranean-spiced mix is genuinely snackable — the kind of thing you make once and find yourself reaching for all week. 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 satisfyingly crunchy. A hit of lemon zest stirred in straight from the oven brightens everything up and makes the spices pop in a way that feels almost restaurant-worthy. For anyone navigating tree nut allergies or sensitivities, seeds like these are a brilliant alternative to hazelnut-heavy trail mixes and snack blends that crowd store shelves. There are no hidden nut oils here — just straightforward pantry staples and a single baking sheet. A scatter of fresh flat-leaf parsley at the end adds a little color and a clean, herby finish if you want it. These are great on their own, tossed over a salad, or spooned onto a mezze spread alongside olives and roasted vegetables.
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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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