Halloween Hangover: Roasted Pumpkin Seeds

I've never really been much of a seed girl - the whole sunflower seed/pumpkin seed thing just kind of missed me. Yes, I spent years throwing out the coveted-pumpkin seed with the rest of the sticky guts every year on pumpking carving day. For this, I am so, so sorry. And that's because I've discovered a super yummy and easy roasted pumpkin seed recipe that's impressed the man-friend, the man-friend's friends and even converted me into a new pumpkin seed snacker. It's true.

After carving a pumpkin at his job this year, the man-friend proudly brought home a ziplock full of pumpkin seeds and placed them on the counter with such pride -- he had saved them from being tossed out and was fully expecting me to know what to do with them. Not wanting to dissapoint, I smiled, nodded and then got to brainstorming. Well, this lil' kitchen expirement turned out great.

So, whether you've got some laying around from this week, or you're planning some delicious pumpkin recipes this holiday season - give this roasting recipe a try and let me know what you think!

INGREDIENTS

Rinsed pumpkin seeds

2 tbs olive oil

1 tsp garlic (fresh minced or dried)

1 tsp Italian garlic and herb seasoning, or make your own:

1/8 tsp dried onion

1/8 tsp oregano

1/8 tsp dried parsley

1/8 tsp fennel

1/8 tsp dried basil

1/8 tsp marjoram

1/8 tsp thyme