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Rosemary Parmesan Roasted Pumpkin Seeds
Rosemary Parmesan Roasted Pumpkin Seeds
Serves – varies
Ingredients:
- 2 tablespoons ghee (or coconut oil, or butter)
- 2 cups pumpkin seeds
- 1/2 cup grated Parmesan, plus more for serving
- 1 teaspoon dried rosemary
- Sea salt & pepper
Directions:
- Preheat the oven to 275°F.
- Melt ghee and then toss with seeds, grated Parmesan and rosemary. Add salt and pepper to taste.
- Spread seeds on a parchment-lined baking sheet and cook for 25 minutes, or until lightly golden.
- Serve warm with sprinkling of fresh Parmesan on top.
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