You are going to love the sweet and salty addictiveness of these Sweet and Salty Roasted Pumpkin Seeds! Post may contain affiliate links.
Sweet and Salty Roasted Pumpkin Seeds
Have you carved your pumpkin yet? I hope not, because you will want to make these Sweet and Salty Roasted Pumpkin Seeds! When you carve your pumpkin don’t throw away the seeds! I always save my pumpkin seeds and winter squash seeds – like butternut squash. Really pumpkin seeds and squash seeds require just a teeny bit of effort to clean them – and then they are so easy to roast. Plus it sort of feels like you’re getting something for free, right? Something that most people discard, you’ve made into a tasty snack.
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Not only are they good, they are good for you! I was just reading about them and they are high in magnesium and zinc and other vitamins and minerals, and they have a nice dose of fiber. All that from something you were about to throw away (or at the very least, compost). I always try and make an effort to use every bit of whatever food ingredient I am using, and this is such an easy and delicious way to use those pumpkin seeds!
Sweet and Salty Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds or other squash seeds, washed off and dried
- 1 teaspoon kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper and spread the seeds out. Drizzle with the salt, brown sugar, olive oil, balsamic vinegar and vanilla extract. Toss to combine and spread out in a thin layer.
- Bake for about 10 minutes, then start watching them. They will take about another 5-10 minutes to get golden.
- Let cool and store in an airtight container.
Nutrition
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Foodie Friday |
Country Cook Weekend Potluck
Those look great, I never thought to add the sweet to them.
Oh, I NEED these. I’ll be cheating and buying raw seeds tomorrow…
We will just love your Sweet and Salty Roasted Pumpkin Seeds. Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thanks so much for sharing your recipe at the Say G’Day Linky Party. I have never actually tried making seeds like this before so must do so one day. I’ve just shared your post on Pinterest/Twitter/Facebook!
Best wishes for a wonderful Wednesday!
Natasha in Oz
Delicious and definitely addictive! I love the addition of balsamic! I would of never thought to use that.
Your pumpkin seeds look absolutely delicious! I haven’t made roasted pumpkin seeds in a very long time! Thanks for reminding me of how amazing they are!
Pumpkin seeds are a favorite, I could just snack on these forever!
That’s brilliant, I wouldn’t have thought about that but they sure sound good.
Nothing wrong with loads of pumpkin recipes! No need to apologize. You can never have too many…
I do so much pumpkin cooking but I always ignore the instructions to keep the seeds and roast them. Somehow it seems too industrious. But this doesn’t look very difficult at all. Maybe I’ll give it a whirl soon.
I almost never keep them either. But I decided to this time and really it wasn’t difficult at all.
You know I love that sweet and salty combo! I would be eating these by the handful.
It’s hard to stop – they are addictive!
My husband loves pumpkin seeds! Your recipe with the vinegar and vanilla sounds very intriguing, definitely not something I would thought of. Yum!
It is so good! Your husband would love these!