Roasted Pumpkin Seeds With Garlic And Parmesan Recipe

• 2 cups pumpkin seeds
• 2 tablespoons (30ml) vegetable, canola, or olive oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons (30g) unsalted butter
• 2 medium garlic cloves, minced
• Pinch red pepper flakes
• 3 tablespoons finely grated Parmesan
• 3 tablespoons chopped fresh basil or flat-leaf parsley

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. Adjust oven rack to center position and preheat oven to 325u0b0F (160u0b0C). In a large bowl, toss dried pumpkin seeds with oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast, stirring occasionally, about 12 minutes.
3. While seeds are roasting, in a small saute pan, combine butter, minced garlic, and red pepper and cook over medium-low heat, just until butter foams and garlic becomes fragrant. Remove from heat and set aside.
4. Remove pumpkin seeds from oven and transfer back to large bowl. Add garlic butter to bowl and toss with pumpkin seeds to coat. Return pumpkin seeds to baking sheet, return sheet to oven, and continue roasting until seeds are pale golden brown, about another 12 minutes.
5. When seeds have cooled, transfer to a serving bowl, toss with grated Parmesan and chopped herbs, and serve.

pumpkin seeds, vegetable, kosher salt, butter, garlic, red pepper, parmesan, fresh basil

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