Roasted Pumpkin Seeds

Photo by Life as a Healthy Mom

Halloween is over, and the carved jack o' lanterns have now found a final resting place in our compost bin.  One of the wonderful aftermath of carving pumpkins is the pumpkin seeds.  I am a traditionalist when it comes to roasted pumpkin seeds...............plain with a sprinkling of sea salt.

But this year, I decided to branch out and make three varieties:  sea salt, savory, and a sweet/salty blend. The flavors of the sweet/salty and savory were not overpowering, but gave a subtle change to the traditional ones.

All of them turned out so delicious and making them is a breeze.  I didn't even get out a separate bowl to mix the seasonings....I just tossed it on top of the seeds in the baking sheet and mixed it to distribute the seasonings. Bake in a 350 degree preheated oven for 15 minutes.  Toss again. Reduce the oven to 300 degrees and bake for another 30 minutes.

Traditional Pumpkin Seeds
2 cups raw pumpkin seeds, rinsed
1 tsp. sea salt
1 tsp light olive oil or coconut oil

Sweet and Salty
2 cups raw pumpkin seeds, rinsed
1 tsp. sea salt
3 Tbsp maple syrup
1 tsp light olive oil or coconut oil

Savory
2 cups raw pumpkin seeds, rinsed
1/2 tsp onion powder
1/2 tsp garlic powder
1 tsp salt
1 tsp light olive oil or coconut oil



Enjoy!