Turmeric Roasted Pumpkin Seeds
Ready in 10 minutes start to finish, Turmeric Roasted Pumpkin Seeds are delicious eaten out of your hand or tossed over a salad or vegetables. Quantities in this recipe are guidelines. Add more or less of any ingredient as you like.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 1 cup
- 1 cup organic raw pumpkin seeds, pepitas
- 1 teaspoon extra virgin olive oil
- 2 drops sriracha or hot sauce, 1/8 teaspoon
- 1/2 teaspoon sea salt, less if using table salt
- 1/4 teaspoon fresh ground pepper
- 1 teaspoon turmeric
Preheat oven to 350F degrees and place oven rack on center position.
In a small bowl, add all ingredients, changing quantities to your liking. Note; the turmeric absorbs a lot of the oil after it's added. Also, I highly recommend not skipping the sriracha. It adds just the right bit of heat and is a good pairing with turmeric.
Stir all ingredients until well mixed. Spread in a single layer on a baking sheet.
Bake for 5 to 8 minutes, until pumpkin seeds start to darken and plump up slightly.
Remove from oven and let cool completely.
Eat alone as a healthy snack or toss over any green salad or roasted vegetable dish. The pumpkin seeds can even be ground in a food processrr and added to a favorite vinaigrette dressing.
Left over pumpkin seeds keep very well for up to a week in an air-tight container.