Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Crunchy Roasted Pepitas

By Leslie Revsin Fine Cooking Issue 60
Scott Phillips

Yield: Yields 1 cup.

Ingredients

  • 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)

Nutritional Information

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

Preparation

  • 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).
(3 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (3 reviews)

  • user-4495760 | 02/08/2015

    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!

  • CookinginDallas | 05/09/2010

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

  • PBuster | 01/05/2009

    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.

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - February/March 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options