Roasted Pumpkin Seeds With Brown Butter and Sage Recipe
-
Category
Roasting
-
Cusine
American
What do you need?
How to make?
Ingredients
2 cups pumpkin seeds
3 tablespoons unsalted butter
2 tablespoons chopped fresh sage leaves, plus more for garnishing
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Directions
Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200 degrees F oven, stirring occasionally, or use a hair dryer. In a small skillet, heat butter, swirling, until golden brown and nutty. Immediately add chopped sage leaves and lemon juice . Remove brown butter from heat. Adjust oven rack to center position and preheat oven to 325 degrees F . In a large bowl, toss dried pumpkin seeds with brown butter mixture and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total. Remove seeds from oven and immediately transfer to a serving bowl. Toss with additional chopped sage leaves and serve.