Pork Free Mediterranean Herb Roasted Seeds
These roasted seeds are the kind of snack that disappears faster than you expect — deeply savory, warmly spiced, and finished with a bright hit of lemon zest that makes the whole thing pop. 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 golden and fragrant. The technique is simple but the payoff is serious: the seeds crisp up beautifully as they cool, giving you that satisfying crunch in every handful. Because every ingredient here is naturally plant-based and free from any meat or animal-derived fats, there's nothing to second-guess — just clean, bold Mediterranean flavor from start to finish. A scatter of fresh flat-leaf parsley at the end adds a little color and a herby lift that ties everything together. Keep a jar on the counter for snacking, or pile them onto salads, grain bowls, or roasted vegetables for an instant upgrade.
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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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