Roasted Pumpkin Seeds with Rosemary and Parmesan
Prep 10 min · Cook 15 min · Serves 4 · easy
Free on iPhone
Crunchy, savory pumpkin seeds make a delightful keto-friendly snack perfect for fall.
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, toss the pumpkin seeds with olive oil, rosemary, Parmesan, salt, and pepper until well coated.
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