Serves 4
35 min
Duck Fat and Rosemary Roasted Pumpkin Seeds
Recipe GLPR0f7a7539a591e6
Crispy roasted pumpkin seeds infused with rich duck fat and aromatic fresh rosemary. A savory, toasted snack or side dish that's naturally gluten-free, dairy-free, and compliant with paleo and Whole30 diets. The seeds are roasted until golden and crunchy, making them perfect for entertaining or enjoying as a nutritious snack.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 tablespoon duck fat, melted
1 large sprig fresh rosemary, finely chopped
2 cups raw pumpkin seeds, washed and thoroughly dried
sea salt, to taste
Directions
Preheat your oven to 275°F.
While the oven is heating, combine the melted duck fat, chopped rosemary, and dried pumpkin seeds in a medium mixing bowl. Toss gently but thoroughly to ensure all seeds are evenly coated with the fat and rosemary.
Line a baking sheet with aluminum foil. Spread the coated pumpkin seed mixture in an even, single layer on the prepared sheet.
Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until the seeds are golden brown and fragrant. The seeds are finished when they are light golden in color and taste toasted.
Remove from the oven and immediately season with sea salt to taste. Allow to cool on the baking sheet for 5 minutes before serving, as they will continue to crisp as they cool.
