Roasted Pumpkin Seeds with Brown Butter and Sage

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

1. Rinse the pumpkin seeds well, taking care to get rid of any clinging pulp. Spread them on a rimmed baking sheet lined with paper towels, then leave them at room temperature until they are fully dry, about 1 hour. If you want to move things along, dry the seeds in a 200 degrees F (90 degrees C) oven and stir them now and then, or use a hair dryer.
2. Melt the butter in a small skillet, swirling the pan as it cooks, until it turns golden brown and smells nutty. Add the chopped sage leaves and lemon juice right away, stepping back as the butter may sputter. Take the brown butter off the heat.
3. Set an oven rack in the center position and heat the oven to 325 degrees F (160 degrees C). Put the dried pumpkin seeds in a large bowl, pour in the brown butter mixture, and season with salt and pepper. Toss to coat, then spread the seeds on a rimmed baking sheet. Roast, stirring from time to time, until the seeds are lightly golden, about 25 minutes total.
4. Take the seeds out of the oven and transfer them right away to a serving bowl. Toss with more chopped sage leaves and serve.