Roasted Pumpkin Seeds With Brown Butter and Sage
Recipe GLPR4372d17e29c12f
Crispy roasted pumpkin seeds tossed in nutty brown butter infused with sage and a bright squeeze of lemon juice. A simple yet elegant snack or side that brings together warm spices and herbaceous flavors. Perfect for fall gatherings and easy entertaining.
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Ingredients
2 cups pumpkin seeds
3 tablespoons unsalted butter
2 tablespoons fresh sage leaves, chopped, plus more for garnish
1 tablespoon fresh lemon juice
Kosher salt to taste
Freshly ground black pepper to taste
Directions
Preheat your oven to 300°F. Rinse the pumpkin seeds under cold water and pat them dry thoroughly with a clean kitchen towel to remove any moisture and pumpkin flesh.
Spread the dried pumpkin seeds in a single layer on a large baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until the seeds are golden and crispy with a nutty aroma.
While the seeds roast, place the unsalted butter in a small saucepan over medium heat. Allow it to melt and foam, then continue cooking while stirring occasionally, until the milk solids turn a rich golden-brown color and develop a toasted aroma, about 5 to 7 minutes.
Add the chopped fresh sage to the brown butter and stir well, allowing the sage to infuse into the butter for about 1 minute. Remove from heat and stir in the fresh lemon juice.
Once the pumpkin seeds are roasted and crispy, transfer them to a large bowl. Immediately drizzle the warm brown butter and sage mixture over the seeds and toss gently but thoroughly to coat evenly.
Season the coated seeds with kosher salt and freshly ground black pepper to your taste. Toss again to distribute the seasonings. Garnish with additional fresh sage leaves if desired. Serve warm or at room temperature.
