Paraben Free Mediterranean Herb Roasted Seeds
Crunchy, golden, and fragrant with warm spices, this seed mix is the kind of snack that disappears fast once it hits the table. 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 perfectly toasted 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, Mediterranean edge. Avoiding parabens in packaged snacks can be genuinely tricky, since preservatives hide in ingredient lists under names most people don't recognize — making your own from scratch with whole, simple ingredients is the cleanest way around that problem. Everything here is straightforward and easy to source, with no additives or preservatives needed to keep things tasting great. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a herby finish that makes these feel a little more special than your average roasted seed. They crisp up beautifully as they cool, so try to be patient — it's worth the five minutes.
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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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