Turkey Free Mediterranean Herb Roasted Seeds
Snacking just got a serious upgrade with this fragrant, golden mix of pumpkin and sunflower seeds roasted low and slow until they're perfectly crisp and deeply savory. Garlic-infused oil coats every seed before they hit the oven, carrying the warmth of smoked paprika, cumin, and oregano into every single bite. A hit of fresh lemon zest scattered over the seeds the moment they come out of the oven is the move that ties everything together — bright and aromatic against all that toasty depth. This is the kind of snack that disappears fast, whether you're setting it out for guests or just grazing straight from the bowl. It's naturally plant-based and completely free from any poultry, so there's no label-scanning or substitution stress involved — just real, whole ingredients doing all the work. Finish with a scatter of fresh flat-leaf parsley if you want a little color and a pop of freshness. Keep a batch on hand and you'll find yourself reaching for it over chips every time.
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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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