Roasted Pepitas
These spiced roasted pepitas are the crunchy, flavorful topping every fall soup or salad needs. Toasted with warm spices and a hint of heat, they’re snack-worthy on their own, too.
Servings: 1 cup
Ingredients
- 1 cup raw pepitas (shelled pumpkin seeds)
- 1 ½ tablespoons olive oil
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon yellow curry powder
- ¼ teaspoon ground cardamom
- ¼ teaspoon cayenne pepper
- ½ teaspoon kosher salt plus a few pinches for the top
Instructions
- Preheat the oven to 400°F with the rack placed in the top half of the oven so the seeds are closer to the heat.
- Prepare the seeds: Place the pepitas in a bowl and pour in the olive oil. Mix and coat all the seeds in the oil. Sprinkle with the cinnamon, cloves, curry powder, cardamom, cayenne pepper, and salt. Stir well to evenly distribute all the spices on the seeds.1 cup raw pepitas (shelled pumpkin seeds), 1 ½ tablespoons olive oil, 1 ½ teaspoons ground cinnamon, ¼ teaspoon ground cloves, ½ teaspoon yellow curry powder, ¼ teaspoon ground cardamom, ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt
- Bake: Spread onto a baking sheet so the seeds are in a single layer (I use a half sheet pan). Sprinkle with a few more pinches of salt and place in the oven. Bake for 8-12 minutes. You’ll hear the seeds start to crack. Remove, let the seeds cool, and enjoy!½ teaspoon kosher salt
Nutrition
Serving: 2tablespoons | Calories: 115kcal