Nutmeg Free Mediterranean Herb Roasted Seeds
Roasted seeds are one of those snacks that feel far more impressive than the effort involved, and this Mediterranean-spiced version is genuinely hard to stop eating. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before hitting a low oven until golden, fragrant, and perfectly crisp. A hit of fresh lemon zest stirred in straight from the oven brightens everything up and keeps the flavor lively rather than heavy. The spice blend here is warm and savory without leaning on any of the sweeter, more pungent warming spices that can sneak into store-bought seed mixes — so you get bold flavor on your own terms. They crisp up beautifully as they cool, making them just as good scattered over a salad or grain bowl as they are eaten straight from the pan. Fresh parsley at the end adds a little color and a clean herby finish that ties the whole thing together.
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!