High Fructose Corn Syrup Free Mediterranean Herb Roasted Seeds
Snacking gets a serious upgrade when you swap processed bags for a homemade seed mix that's this fragrant and satisfying. 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 and impossibly crunchy. The real trick is the lemon zest scattered over the seeds the moment they come out — the heat blooms the citrus oils and ties all those warm spices together beautifully. Store-bought snack mixes are notorious for hidden sweeteners and syrups that have no business being in a savory seed blend, so making your own means you know exactly what's in every handful. These are the kind of seeds you'll find yourself reaching for straight off the pan before they even make it to a bowl. Equally at home on a cheese board, tossed over a salad, or packed into a small jar for an on-the-go snack, they're endlessly versatile without a drop of anything artificial.
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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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