Mustard & Maple Roasted Pumpkin Seeds
Do you need something to do with all those pumpkin seeds you clawed out of your jack o’ lantern? Do you want to eat something salty, delicious, and addictive until you maybe get a stomach ache? Well I’ve got just the thing for you.
Dijon mustard and maple syrup, already a match made in heaven, mix with a bit of oil and good old reliable salt and pepper to create a compelling flavor combination that turns roasted pumpkin seeds from good to irresistible.
Yikes they’re good. Scary good, even. Perfect for Halloween.
First, rinse your pumpkin seeds really well. Try to get off as much pumpkin pulp and fibrous strings as you can. Ideally you then let the seeds dry fully. I wanted salty savory pumpkin seeds to eat while writing this post, so I did not wait for the seeds to fully dry and they still turned out fantastically.
Next, preheat your oven to 400℉ and line a baking sheet with parchment paper. Mix the oil, mustard, maple syrup, and salt & pepper in a large bowl. Toss in your seeds.
Spread the seeds in an even layer on the baking sheet. Roast for about 25 minutes, stirring every 10 minutes. Keep a close eye on them towards the end. All ovens are slightly different, and if ignored, these seeds have a propensity to get a little burnt.
Sprinkle a touch more sea salt over the seeds while still hot from the oven. These pair remarkably well with a spice-filled hard cider and a warm blanket. And some cats. Enjoy!
Savory Mustard and Maple Roasted Pumpkin Seeds
Ingredients
- 1¼ cups pumpkin seeds, rinsed
- 1 tbsp canola oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1/4 tsp sea salt
- fresh black pepper, to taste
Instructions
- Rinse and clean your pumpkin seeds. Try to get as much pulp off as you can. Let dry for about an hour.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, mix the oil, mustard, syrup, salt, and pepper. Add the seeds and coat well.
- Spread seeds in an even layer and roast 25 minutes. Be sure to stir the seeds every 10 minutes. Keep a close eye on them towards the end. All ovens are slightly different, and if ignored, these seeds have a propensity to get a little burnt.
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