Since this Saturday was the last official day of the farmer's market this year, I stocked up on pumpkins. I've been making a ton of things with pumpkin, with more to come (including some pumpkin-chickpea patties), and instead of throwing out the seeds like I always have, I tried my hand out at making roasted pumpkin seeds. These guys take a lot of tending, because you have to stir every 5 minutes but I think it's worth it. They work great as a salad topping! I suggest leaving out the salt if you use the balsamic vinegar, and adding in afterwards to taste.
Rosemary Balsamic Pumpkin Seeds
1 cup pumpkin seeds or pepitas, raw
1 Tbs. olive oil
1 Tbs. balsamic vinegar (optional)
1 tsp. garlic, minced
1 tsp. thyme, minced
1 tsp. rosemary, minced
1 tsp. salt
1. Pre-heat oven to 300F. Line baking sheet with parchement paper.
2. Combine all ingredients, and spread out as a single layer on the pan.
3. Bake for 10 - 30 minutes, stirring every 5 minutes until seeds are golden brown. Try one each time to figure out your perfect seed-doneness.
4. Store dry for up to 3 weeks.