September 26, 2016

Rosemary Parmesan Roasted Pumpkin Seeds

Rosemary Parmesan Roasted Pumpkin Seeds

Serves – varies


  • 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


  1. Preheat the oven to 275°F.
  2. Melt ghee and then toss with seeds, grated Parmesan and rosemary. Add salt and pepper to taste.
  3. Spread seeds on a parchment-lined baking sheet and cook for 25 minutes, or until lightly golden.
  4. Serve warm with sprinkling of fresh Parmesan on top.

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