Honey 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. Garlic-infused oil coats every pumpkin and sunflower seed before they hit the oven, carrying the warmth of cumin, smoked paprika, and oregano into every bite. The trick is roasting low and slow at 325°F so the seeds turn golden and crisp without burning — and that final scatter of lemon zest over the hot pan wakes everything up with a bright, citrusy lift. So many roasted seed and nut recipes lean on honey or maple syrup for that sticky coating, but this one gets all its depth from savory spices and good oil, no sweetener needed. The seeds crisp up beautifully as they cool, making them just as satisfying to snack on straight from the bowl as they are scattered over a salad or tucked into a grain bowl. Fresh parsley stirred in at the end adds a little color and a clean, herby finish that feels genuinely restaurant-worthy. Keep a batch on the counter and it will disappear faster than you expect.
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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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