THYME ROASTED PUMPKIN SEEDS
1 cup raw shelled pumpkin seeds
2 teaspoons olive oil
½ to 1 teaspoon thyme
¼ teaspoon salt
¼ teaspoon ground pepper
Preheat oven to 350 degrees.
Toss all the ingredients together in a bowl.
Spread foil or parchment paper on a baking sheet.
Bake 20 to 25 minutes, until the seeds are toasted.
Cool on pan before transferring to dish or container.
Fresh pumpkin seeds may be used. Be sure to wash and dry them first.
Use pumpkin seeds as a snack, add to salads or casseroles, great for a muffin or bread topping.
- 1 oz. of roasted pumpkin seeds (about 140 seeds) contains 1 gram of fiber and 148 calories.
- Pumpkin seeds contain high amounts of chlorophyll, zinc, omega-3 fatty acids, and carotenoids.
- Pumpkin seeds contain mostly monounsaturated fat which does not raise blood cholesterol
- Thyme is a warming herb that supports the lungs, spleen, kidneys, bladder, and heart. Relieves lung congestion (expectorant properties), soothes digestion, and an antioxidant.