Crunchy Roasted Pepitas

Crunchy Roasted Pepitas
Photo by Scott Phillips


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

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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