Macadamia Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with bold Mediterranean flavor, this roasted seed mix is the kind of snack that disappears fast. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with smoked paprika, cumin, and dried oregano before hitting a low oven — the result is deeply savory with just enough warmth and a satisfying crunch. A hit of fresh lemon zest stirred in straight from the oven brightens everything up and makes the whole kitchen smell incredible. Scattered with a little fresh parsley, these seeds are just as at home on a cheese board as they are grabbed by the handful straight from the bowl. For anyone navigating tree nut concerns, this recipe is a genuinely satisfying alternative — all the toasty, snackable energy without any of the worry. The technique is simple but the payoff is huge: one pan, a handful of pantry spices, and about fifteen minutes of oven time. Make a batch on the weekend and you'll be reaching for it all week.
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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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