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:

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.