Crunchy Roasted Pepitas

Crunchy Roasted Pepitas
Photo by Scott Phillips


  • ¼ tsp. freshly ground black pepper
  • 1 tsp. olive oil
  • 1-½ tsp. ground coriander
  • ½ tsp. dried dill
  • 1 cup large raw pepitas (pumpkin seeds)
  • ¾ tsp. kosher salt
  • Pinch cayenne (optional)

Position a rack in the center of the oven and heat the oven to 325°F. Toss the seeds with the olive oil on a baking sheet large enough to hold them in a single layer. Spread in an even layer and roast the seeds in the oven, stirring occasionally, until golden, 13 to 15 minutes. Remove the pan fro...

View full recipe at Fine Cooking


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