MSG Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this roasted seed mix is the kind of snack that disappears fast once it hits the bowl. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until they're fragrant and just starting to puff. A hit of fresh lemon zest stirred in straight from the oven brightens everything up and gives the whole batch a lively, almost Mediterranean-market quality. For anyone avoiding flavor enhancers, seeds and whole spices like these are naturally free of the additives that sneak into so many packaged snack mixes — no label-reading anxiety required. The technique is simple: one bowl, one baking sheet, and a quick stir halfway through is all it takes. Finishing with fresh flat-leaf parsley adds a pop of color and a clean herby note that makes these feel genuinely special. Serve them as a cocktail snack, scatter them over a salad, or just keep a jar on the counter for whenever hunger strikes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!