Italian Pumpkin Seeds

by Rachael Ray Show Staff 9:00 AM, October 27, 2014

Aired October 27, 2014

Serves 6-8 as a snack

2 cups pumpkin seeds
EVOO – Extra Virgin Olive Oil
A handful dried Italian seasoning blend
A scant palmful crushed red pepper flake
1/4 cup parmesan cheese, finely grated
Salt and pepper


Preheat oven to 400°F.

In a bowl, toss the pumpkins seeds with olive oil, Italian seasoning, red pepper flakes and cheese. Season with salt and pepper.

Spread seeds out on a cookie sheet and roast 10-15 minutes or until they begin to brown.

Remove from oven and let cool for a few minutes before eating.