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Mediterranean Roasted Pumpkin SeedsRoasted Pumpkin Seeds

Jami Nolen, Nutrition Program Associate

October 28, 2012

 

Ingredients

  • 2 cups fresh pumpkin seeds
  • 3 tablespoons dried crushed rosemary
  • 3 tablespoons olive oil
  • 2 tablespoons coarse-grain sea salt

 

Preparation

  1. Rinse pumpkin seeds in water, and drain on paper towels to dry.
  2. Toss with remaining ingredients, and spread on a baking sheet. Bake at 350 for 10 to 12 minutes or until crisp. Cool. Store in an airtight container.

 

 

 

 

 

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Funded in part by USDA SNAP.

Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.

 


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Last update: Tuesday, March 26, 2013