Lunch: Rosemary-Parmesan Pumpkin Seeds
Recipe by Candace Braun Davison A dash of red pepper gives this snack a little spice. If you're not crazy about heat, omit it or use black pepper instead.
Ingredients
2 tbsp. butter
2 c. pumpkin seeds
1/2 c. grated Parmesan, plus more for serving
1 tsp. dried rosemary
1/2 tsp. red pepper flakes (optional)
Instructions
Preheat the oven to 275 °F. As it heats, microwave the butter in 20-second intervals until fully melted.
Toss the seeds with grated parmesan, rosemary and red pepper. Place them on a parchment-lined baking sheet and cook for 25 minutes, or until lightly golden.
Serve warm with a light sprinkling of fresh parmesan on top.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
