Roasted Pumpkin Seeds: 3 Ways (Sweet, Spicy & Savory)

Roasted Pumpkin Seeds - 3 Ways | Cinnamon & Sugar, Chili & Lime, Parmesan & Cracked Pepper | PepperDesignBlog.com

Have you carved pumpkins for Halloween yet? We sponge painted ours this year (and gave ‘surface carving‘ a try, it was still pretty challenging for a 3-year-old), but I can’t wait until Liv is old enough to dig in and enjoy the fun of creating a silly face and an outdoor lantern. And the seeds! Oh man, the fresh pumpkin seeds…

I picked up a bag of raw seeds at our local Sprouts (it’s a grocery store that offers bins of dried beans, seeds, oatmeal and what not) to give three new roasted pumpkin seed flavors a go. This year we made: cinnamon & sugar, chili & lime, and parmesan & cracked pepper.

Roasted Pumpkin Seeds - 3 Ways | PepperDesignBlog.com

Here are some of the basics of pumpkin seed roasting: if you are pulling seeds from your own pumpkins, make sure they’re well washed and free of yellow gook. If you’re buying from the store, purchase raw. I recommend boiling for about ten minutes or so in salty water (the saltier the water the saltier your seeds will come out) for prime roasting, but some people skip this step. Drain, rinse and pat dry with a towel.

Spread out seeds into a single layer on a baking sheet covered in parchment paper. Lightly coat in olive oil and salt (once more) to taste. That means lots of salt ’round here :-).

Roasted Pumpkin Seeds - 3 Ways | PepperDesignBlog.com

Roast for 20-30 minutes at 400 degrees or until seeds are just lightly golden. They dry out very quickly in there so best to keep an eye on them during those last few minutes.

Roasted Pumpkin Seeds - 3 Ways | Cinnamon & Sugar, Chili & Lime, Parmesan & Cracked Pepper | PepperDesignBlog.com

Now’s the fun part!

Roasted Pumpkin Seeds - 3 Ways | Cinnamon & Sugar, Chili & Lime, Parmesan & Cracked Pepper | PepperDesignBlog.com

Best results if you separate your seeds into as many glass bowls as you’re creating flavors for and lightly toss with melted butter (gives the seasoning something to stick to).

Something sweet: I recommend 3 parts sugar to 1 part cinnamon to 1/2 part nutmeg.

Roasted Pumpkin Seeds - 3 Ways | Cinnamon Sugar | PepperDesignBlog.com

Something sour & spicy: ground chili is easy for coating but any favorite spicy spice will do. You can skip the butter here and squeeze fresh lime juice directly onto the seeds to help adhere the chili powder. Then toss generously to coat all seeds in the glass bowl.

Roasted Pumpkin Seeds - 3 Ways | Chili Lime | PepperDesignBlog.com

Something savory: grated parmesan is so good on roasted seeds. Lightly coat seeds in melted butter, grate parmesan directly over the top and crack black pepper to taste. Toss and repeat.

Roasted Pumpkin Seeds - 3 Ways | Parmesan & Cracked Pepper | PepperDesignBlog.com

Three seasonings that everyone will enjoy (admittedly the chili & lime were a little spicy for me, but T devoured them. I’m pretty sure toddlers must not develop taste buds until they’re maybe three because between biting into whole limes and scooping up salsa with big chunks of raw onions, that one is too brave).

Roasted Pumpkin Seeds - 3 Ways | PepperDesignBlog.com

PS these are also all awesome on popcorn year round. #bonus

I can’t believe Halloween is this week!! More recipe ideas to explore for a festive party, including a homemade tomato soup and a flourless chocolate cake that I’m craving badly. Speaking of cravings, I made another batch of that pumpkin bread that I shared and it was a bad idea… it’s been my breakfast and lunch for three days straight. 

Roasted Sweet Potato Fries

Roasted Sweet Potato Fries | PepperDesignBlog.com

I love roasted veggies year round, but there’s something about fall that makes them feel especially appropriate and appreciated. I’ve shared this technique before for any ole’ vegetable, but today I’m focusing on a recent craving of mine: sweet potato fries. Or, better yet, roasted sweet potatoes (because other than their shape, there isn’t too much fry about them).

Roasted Sweet Potato Fries | PepperDesignBlog.com

This is such a fast and easy side for dinner (and such a crowd pleaser, too). I simply slice up my sweet potatoes (or yams) into long cuts and toss them with olive oil + whatever herbs and spices match that evening’s meal. My favorite is a simple course sea salt, black pepper and oregano. But don’t forget the olive oil – a good coating of olive oil is key!

Roasted Sweet Potato Fries | PepperDesignBlog.com

Roasted Sweet Potato Fries | PepperDesignBlog.com

Equally yummy is a little chile + brown sugar, rosemary + fresh lemon juice, or honey + nutmeg. Roasting them on a cookie sheet lined with parchment paper makes for the easiest clean up, too.

Roasted Sweet Potato Fries | PepperDesignBlog.com

Bake for 25 or so minutes in a 425/450 degree oven. Keep an eye on how they’re doing by keeping the door slightly ajar for those last few minutes to avoid burning.

When the potatoes are tender to touch and slightly shriveled, they’re finished! Sprinkle with more course sea salt and serve with a cold yogurt dipping sauce. I like to flavor the sauces, too – honey, lemon or dill are all yummy options.

Roasted Sweet Potato Fries | PepperDesignBlog.com

These guys go great as a side to burgers, chicken, steak, you name it. They’re easy to prep the day before (my new secret to quicker meals around here) and they make a great appetizer  – especially with that yogurt dip! – too. I love, love me some roasted sweet potato fries. Happy cooking!

PS more good eats here, LOTS of veggie-focused recipe ideas here. And did you know that you can roast/broil fruit in the same way for that perfect caramelized taste, too? 

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