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 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Servings: 1 cup
Calories: 404kcal
Author: Good Dinner Mom
Preheat oven to 350F degrees and place oven rack on center position.
In a small bowl, add 1 cup pumpkin seeds 1 teaspoon oil, 2 drops sriracha, ½ teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon turmeric, 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.
Calories: 404kcal | Carbohydrates: 8g | Protein: 19g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.04g | Sodium: 1220mg | Potassium: 528mg | Fiber: 4g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 6mg