Mushroom Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and packed with warm spice, this seed blend is 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 toast into something deeply savory and satisfying. A hit of lemon zest stirred in straight from the oven brightens everything up and keeps the flavor lively rather than heavy. So many store-bought seasoned seeds and trail mixes sneak in unexpected ingredients, so making your own means you know exactly what's in the bowl. The technique is simple — one pan, one bowl, about fifteen minutes of oven time — and the results are genuinely impressive. Scatter fresh parsley over the top if you have it; it adds a pop of color and a clean herby finish that ties the whole Mediterranean vibe together. These are equally at home as a cocktail snack, a salad topper, or just something to graze on through the afternoon.
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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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