Shellfish Free Mediterranean Herb Roasted Seeds
These toasted seeds are the kind of snack that disappears faster than you expect — warm, smoky, herby, and just a little bright from the lemon zest stirred in right off the pan. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika before roasting low and slow until golden and fragrant, with the pepitas puffing up just slightly at the edges. The technique is simple but the results taste genuinely impressive, like something you'd find in a little bowl at a Mediterranean restaurant. A scatter of fresh flat-leaf parsley at the end adds a pop of color and freshness that ties the whole thing together. Store-bought seasoned seeds can be a minefield of mystery ingredients and shared processing lines, so making your own means you know exactly what went into the bowl. These are fantastic as a standalone snack, tossed over a salad, or stirred into a grain bowl for crunch and depth.
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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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