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Crunchy Roasted Pepitas


Yields 1 cup.

  • 1 cup large raw pepitas (pumpkin seeds)
  • 1 tsp. olive oil
  • 1-1/2 tsp. ground coriander
  • 3/4 tsp. kosher salt
  • 1/2 tsp. dried dill
  • 1/4 tsp. freshly ground black pepper
  • Pinch cayenne (optional)

Position a rack in the center of the oven and heat the oven to 325°F. Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan from the oven and immediately toss the seeds with the coriander, salt, dill, pepper, and cayenne, if using. Let cool for 10 minutes. Transfer to a small serving dish or two and serve. (If you’re working ahead, refresh the pepitas for a minute or two in the oven before serving).

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 50, Fat (kcal): 4.5, Fat Calories (g): 40, Saturated Fat (g): 1, Protein (g): 2, Monounsaturated Fat (g): 1.5, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 2, Sodium (g): 90, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

I substituted the dill for roasted garlic powder and this makes a great replacement or complement for salad croutons with any kind of dressing. Yum!

Very tasty. be sure to serve warm. Add more cayenne pepper. They are pretty mild otherwise.

I love these! And so do my friends and family... This was easy, quick and delightful. I did not make any changes to the recipe, but a heat-loving relative requested a special batch with cayenne pepper--I added about a 1/2 teaspoon, but caution--he loves it hot. I used my convection oven, so I reduced the oven temperature to 315 degrees and roasted them for 12 minutes. The most difficult thing about this recipe was finding the pepitas. I ended up getting them in a co-op, in the bulk foods refrigerated section.

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