Vegetarian Mediterranean Herb Roasted Seeds
These toasted seeds are the kind of snack that disappears faster than you expect — warm, smoky, and fragrant with oregano, cumin, and smoked paprika all working together in the best way. Garlic-infused oil coats every pumpkin and sunflower seed before they hit the oven, so the flavor goes deep rather than just sitting on the surface. A low roasting temperature keeps things from burning while still coaxing out that satisfying crunch, and a quick stir halfway through ensures even golden color across the whole pan. The real finishing move is the lemon zest scattered over the seeds the moment they come out of the oven — the heat blooms the citrus oils and adds a bright lift that balances all that earthiness. A handful of fresh flat-leaf parsley at the end keeps things feeling vibrant and fresh. These are endlessly versatile: toss them over a salad, fold them into a grain bowl, or just eat them straight from the pan while they're still warm.
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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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