The Best Roasted Pumpkin Seeds
Don't throw away those pumpkin seeds! After the fun of carving your jack-o-lantern, enjoy the delicious reward of roasted pumpkin seeds. Seeds from small to medium-sized pumpkins are especially tasty, shells and all.
Ingredients
- Pumpkin seeds
- 2 tbsp olive oil
- Kosher salt and freshly ground pepper
Instructions
- Rinse pumpkin seeds under cool water to help remove the strings.
- Preheat oven to 400°F.
- In a medium pot, add 1 litre of cold water and bring to a boil. Add 2 tablespoons of kosher salt (only 1 tablespoon if using table salt). When boiling, add pumpkin seeds and stir to combine.
- Reduce to a simmer for about 10 minutes. Remove from heat and drain. Let rest for a few minutes to allow some remaining water to steam away.
- In a medium bowl, toss seeds with 1-2 teaspoons of olive oil to coat. Add salt and pepper to taste, and any additional seasonings if desired.
- Spread seeds on a parchment-lined baking sheet and roast in the upper portion of the oven until crispy – about 20 minutes, stirring and checking for doneness halfway through.
- Allow seeds to cool completely before enjoying.
Notes
TIP
When rinsing the pumpkin seeds in step 1, don’t worry too much about getting them perfectly clean as the boiling process will remove the rest. Adding a few whole peppercorns in step 3 will enhance the flavour.
