Mediterranean Diet Friendly Mediterranean Herb Roasted Seeds
These golden, herb-dusted seeds are the kind of snack that disappears faster than you expect. 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 fragrant and crisp. The real magic happens right out of the oven — a shower of fresh lemon zest lands on the hot seeds and blooms instantly, giving every bite a bright, citrusy lift that balances the earthy spices beautifully. A scatter of fresh flat-leaf parsley finishes things off with a pop of color and herbal freshness. This is exactly the kind of plant-forward, wholesome snacking that fits so naturally into a Mediterranean-style way of eating — healthy fats, bold aromatics, and zero processed ingredients. Keep a jar on the counter and you'll find yourself reaching for them alongside a cheese board, tossed over a salad, or honestly just by the handful.
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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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