Sweet and salty roasted pumpkin seeds
Roast
Roasting
Some people soak or boil their pumpkin seeds before roasting. But I know myself: If I don’t roast them right away, I will find a Ziploc bag filled with a stinky moldy stringy black seedy science project in the back of my fridge around Thanksgiving. <br /> <br />Thanks to a sweet and salty coating of balsamic vinegar, vanilla, brown sugar, olive oil, and salt, this recipe is a fun change from your typical roasted pumpkin seeds. <br /> <br />You can make the seeds sweeter or saltier. Or use butter instead of olive oil. Maybe even add some sprigs of fresh thyme or rosemary. Play. This recipe is very forgiving.
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