Roasted Pepitas
These roasted pepitas are one of the simplest ways to upgrade your meals throughout the week! Just two ingredients (plus salt and pepper) and very little hands-on work means it’s never been easier to make a batch of irresistibly crunchy nutrient-boosters to sprinkle atop your salads, grain bowls,...
Foto: Rainbow Plant Life
Bahan-bahan
- 1 ½ cups (210g) pepitas ((AKA shelled pumpkin seeds))
- 2 ½ teaspoons (11.5g) extra virgin olive oil
- 1 scant teaspoon Diamond Crystal kosher salt ((see Note 1))
- Freshly cracked black pepper
Langkah-langkah
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Arrange a rack in the middle of the oven and preheat to 350ºF / 175ºC. Line a rimmed sheet pan with parchment paper.
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In a bowl, combine the pepitas, oil, salt, and a generous amount of black pepper, tossing well to coat the pepitas in the oil.
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Spread out on the lined sheet pan. Roast in the oven for 8 minutes, then toss the seeds around. Roast for another 5 to 11 minutes, or until toasty and golden brown.NOTE: I typically check at 7 minutes, then continue roasting in 2-minute intervals until they’re golden brown in most spots (it usually takes me the full 11 minutes), but every oven is different and you might like them less toasted.
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Carefully transfer the parchment paper to a flat surface to cool. Once cool, funnel into an airtight container or jar and seal. Store in the pantry for 1 to 2 weeks.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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