Whether you’re cooking with pumpkins or carving Jack-O-Lanterns, you’ll find yourself with additional pumpkin seeds on hand this fall. Don’t throw them away! With a little preparation, these rosemary pumpkin seeds make the perfect delicious, healthy snack.
But I need to warn you, you would better make lots of these sweet and salty rosemary pumpkin seeds. You’ll eat them all. I taste one from the oven and burn my mouth, then I burn again, as I can’t believe these are so good. Yeah, yeah, they’re just roasted pumpkin seeds. Try them. Only once. You will see.
Sometimes I summarise recipes of the freshest ingredients and appeal to me. Sometimes I just use whatever I have. And sometimes it comes from craving. I first made these pumpkin seeds years ago, but they have become a staple of the year.
It started when I first bought some fresh pumpkins and I let the kids who were babies at the time play with their little hands inside dirty. What a wonderful sensory experience for him!
I dug out pumpkins and sat near the herb garden, which had grown like a crazy, fragrant octopus, where Rosemary was trying to strangle all the other herbs. The smell of rosemary was the jump-off point here. I love rosemary with hints of sweetness, so this extremely addictive recipe was born!
Health benefits of pumpkin seeds
Besides being tasty, pumpkin seeds are very good for you. They are full of fiber, minerals and healthy fats, which helps improve bladder and prostate health, regulate blood sugar levels, reduce the risk of heart disease, and help with digestion.
Now, without further ado, there is my absolute favorite way to eat these healthy little seeds.
Sweet and salty rosemary pumpkin seed recipe
This recipe requires a little sugar, but if you live a sugar-free lifestyle, like me, then you can use stevia as another natural sweetener. Learn how to grow and use stevia here.
material
Make 1 cup
make!
Preheat the oven to 375°F.
Rinse the seeds under cold water until they are no longer sticky. Dry well and add the remaining ingredients to the bowl. Mix and spread the seeds on a baking sheet.
Roast for 15-20 minutes, after 10 minutes, shake the removed pan, move the seeds a little and turn some crispy ones over. Remove from the golden oven.
Let the snack cool before starting.
More pumpkin fun!
With a city girl who learned to garden, it changed everything. Author, artist, master gardener. A better life through plants.
