Sichuan Spiced Mix – a delicious recipe with pumpkin seeds, sunflower seeds, olive oil, garlic, ground szechuan peppercorns, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350 degrees F.
2
In a bowl, toss the pumpkin and sunflower seeds with the olive oil, garlic, Sichuan pepper, ginger, cayenne pepper, salt, and black pepper.
3
Spread the seeds and smashed garlic mixture out on a single layer on a sheet pan.
4
Roast for 15 minutes then remove the sheet tray from the oven to give the seeds a good stir.
5
Place back in the oven to roast for another 10 to 20 minutes, until golden brown on top.
6
Keep an eye on the sunflower seeds to gauge doneness.
7
They will turn golden faster than the pumpkin seeds.
8
Remove from the oven.
9
Toss on the pan with the granulated sugar.
10
Allow the seeds to cool for 5 to 10 minutes on the pan before transferring to a dish to serve.
474
kcal
Calories
35
g
Fat
33
g
Carbs
11
g
Protein
FatCarbsProtein
* 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 10 ingredients. The key ingredients include: ½ cup raw pumpkin seeds, ½ cup raw sunflower seeds, ⅓ cup olive oil, 3 garlic cloves, smashed peeled, and more.
Yes, Sichuan Spiced Mix 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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