Roasted Pumpkin Seeds With Brown Butter And Sage Recipe

• 2 cups pumpkin seeds
• 3 tablespoons (45g) unsalted butter
• 2 tablespoons chopped fresh sage leaves, plus more for garnishing
• 1 tablespoon (15ml) lemon juice
• Kosher salt and freshly ground black pepper

1. 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 200u0b0F (90u0b0C) oven, stirring occasionally, or use a hair dryer.
2. In a small skillet, heat butter, swirling, until golden brown and nutty. Immediately add chopped sage leaves and lemon juice (the butter will spatter, so stand back!). Remove brown butter from heat.
3. Adjust oven rack to center position and preheat oven to 325u0b0F (160u0b0C). 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.
4. Remove seeds from oven and immediately transfer to a serving bowl. Toss with additional chopped sage leaves and serve.

pumpkin seeds, butter, sage, lemon juice, kosher salt

Taken from www.seriouseats.com/recipes/2018/10/brown-butter-sage-pumpkin-seeds-recipe.html (may not work)