Hands on: 5 minutes Total time: 20 minutes
Makes: 2 cups
You can substitute pumpkin seeds left over from carving your jack-o'-lantern, but be sure to provide a place for guests to discard the pumpkin seed hulls.
2 cups shelled pumpkin seeds
2 tablespoons olive oil
1 teaspoon salt
1 tablespoon fresh rosemary, chopped
Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper.
In a medium bowl, toss pumpkin seeds with olive oil and salt. Spread seeds on baking sheet in a single layer. Bake until crisp and golden, 12 to 15 minutes. Allow to cool slightly, then toss in a medium bowl with rosemary.
Per 2-tablespoons: 47 calories (percent of calories from fat, 56), 1 gram protein, 4 grams carbohydrates, 1 gram fiber, 3 grams fat (1 gram saturated), no cholesterol, 135 milligrams sodium.
