Roasted Pumpkin Seeds With Ginger And Orange Zest Recipe – a delicious recipe with pumpkin seeds, olive oil, ginger, orange zest, Kosher salt, chives. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel-lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200u00b0F (90u00b0C) oven, stirring occasionally, or use a hair dryer.
2
In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.
3
Adjust oven rack to center position and preheat oven to 325u00b0F (160u00b0C). Toss dried pumpkin seeds with ginger-orange oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
4
When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.
69
kcal
Calories
8
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 cups pumpkin seeds, 2 tablespoons (30ml) olive oil, 2 teaspoons grated fresh ginger, 2 teaspoons grated fresh orange zest, and more.
Yes, Roasted Pumpkin Seeds With Ginger And Orange Zest Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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