Roasted Pumpkin Seeds

Tis the season to carve pumpkins and the saying, "One's man trash is another man's treasure," has quite possibly never been more true.  I am sure the majority of pumpkin carvers dig all that pumpkin goo out of the pumpkin, discard, and go on to carving the pumpkin.  Well, those precious little seeds can be quite the tasty snack if you are willing to deal with that pumpkin goo a little bit longer and clean them up. Enjoy.

Roasted Pumpkin Seeds

Ingredients

Pumpkin seeds, cleaned with all pumpkin pulp discarded

Olive oil

Sea Salt

Step by Step

1.  Preheat oven to 325 degrees.

2.  Pat seeds dry.  Spread in a single layer on a baking sheet.

3.  Lightly drizzle with olive oil and sprinkle with sea salt.

4.  Roast seeds for about 25 minutes until lightly browned.  After 10 minutes of browning, shake pan to toss seeds and make sure are sticking to the pan.

5.  Let cool.  Store in an airtight container until ready to serve.