Today was pumpkin carving day. This year we decided to roast the pumpkin seeds after carving THREE pumpkins. Not sure why we haven't dones this before, because the kids (and us) really enjoyed them! I remember doing it when I was a child and now will make sure we do it each year with the boys. Here's the "recipe" I followed for making them. So simple, so yummy. AND healthy! Pumpkin seeds are packed with fiber, vitamins, minerals, and numerous health promoting antioxidants. So make sure you save your seeds and roast them this year, too. Well worth it! Enjoy!
Roasted Pumpkin Seeds
- 2 cups (ish) pumpkin seeds, sorted from the pumpkin pulp!
- fresh cracked sea salt
- spritz of oil (optional)
1. Preheat oven to 350 degrees. Line cookie sheet with parchament paper (if you have some).
2. After you sort the seeds from the pulp, give them a rinse and pat dry. Spread seeds to form one layer on cookie sheet. Spritz with a tiny amount of oil, then sprinkle with a generous amount of salt.
3. Roast in oven for 20 minutes, stirring halfway through. Remove from oven and serve. These are yummy warm! ENJOY!
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