Walnut Free Mediterranean Herb Roasted Seeds
Roasted seeds might sound simple, but this Mediterranean-spiced version is genuinely snackable — the kind of thing you make once and then find yourself making every week. Pumpkin seeds and sunflower seeds get tossed in garlic-infused oil with oregano, cumin, and smoked paprika, then roasted low and slow until golden, fragrant, and perfectly crisp. A hit of lemon zest stirred in straight from the oven brightens everything up and makes the whole kitchen smell incredible. For anyone navigating tree nut allergies or sensitivities, this is a satisfying, crunchy snack that delivers big flavor without any of the worry — every ingredient is straightforward and easy to verify. The technique is forgiving, but do keep an eye on the final couple of minutes in the oven, because these seeds go from golden to overdone faster than you'd expect. Finish with a scatter of fresh parsley if you have it on hand, and serve at room temperature as a snack, a salad topper, or a party nibble that disappears fast.
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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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