Roasted Rosemary Pumpkin Seeds
- 2 tablespoons dried rosemary
2 cups fresh pumpkin seeds
2 tablespoons olive oil
2 tablespoons salt, or to taste
- Preheat oven to 350°F (175°C).
- Grind rosemary in a spice or coffee grinder. Combine ground rosemary with pumpkin seeds, olive oil and salt in a bowl; mix well.
- Spread seeds on a baking sheet.
- Bake 10 to 12 minutes or until seeds are crisp and brown.
Makes 8 servings.