Roasted Pumpkin Seeds With Honey Mustard And Thyme Recipe

1. 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. 2

   In a large bowl, combine 1 tablespoon (15ml) oil with honey, Dijon mustard, and thyme leaves. Set aside.

3. 3

   Adjust oven rack to center position and preheat oven to 325u00b0F (160u00b0C). In a large bowl, toss dried pumpkin seeds with 2 tablespoons (30ml) 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. 4

   Remove seeds from oven, transfer to bowl with honey-mustard mixture, and toss seeds to coat. Return to baking sheet and roast about 5 minutes more. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.