Lactose Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, these roasted seeds are the kind of snack that disappears faster than you expect. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with smoked paprika, cumin, and oregano before hitting a low oven, where they slowly toast into something deeply savory and satisfying. The real magic happens right out of the oven — a hit of fresh lemon zest scattered over the hot seeds lifts all those earthy spices and gives the whole batch a bright, Mediterranean edge. Because the recipe is built entirely on seeds, oil, and dried herbs, there's no dairy in sight, which makes it a genuinely easy win for anyone navigating lactose concerns without sacrificing flavor. A finishing scatter of fresh flat-leaf parsley adds a little color and freshness if you want it. These are fantastic alongside drinks, tossed over a salad, or just eaten by the handful straight from the bowl.
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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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