Spiced Root Vegetables With Pumpkin Seeds Food

ROASTED PUMPKIN WITH ROOT VEGETABLES AND BROCCOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepared a baking sheet with non-stick cooking spray.
• Combine pumpkin, broccoli, beet, onion, sweet potato, and red potato in a large bowl.
• Whisk olive oil, balsamic vinegar, honey, garlic, pepper, cloves, allspice, and sea salt together in a small bowl; pour over the vegetable mixture and toss to coat. Spread onto prepared baking sheet in a single layer.
• Bake in preheated oven until all vegetables are tender, about 35 minutes.

EVERYTHING BAGEL PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with the olive oil.
• Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
• Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
• Meanwhile, mix together the white and black sesame seeds, dried minced garlic, dried minced onion, poppy seeds and sea salt in a small bowl to combine.
• Whisk the egg white in a medium bowl until foamy. Add the baked pumpkin seeds and toss until fully coated. Add the everything seasoning mix to the bowl and continue to toss until the seeds are coated in the seasoning. Spread the seeds back on the original baking sheet and continue to bake until golden brown and crispy, about another 25 minutes. Cool before serving.

SPICED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
• In a small bowl, combine the sugar, cinnamon, allspice, cumin and cayenne. In a large bowl, beat the egg white until frothy. Stir in the pumpkin seeds, then add the sugar mixture and toss until the seeds are completely coated.
• Spread the seeds out on the prepared baking sheet. Bake until crispy, 20 to 25 minutes. Let cool completely. Store in an airtight container.

SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F.
• Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

PUMPKIN SPICED AND SUGARED PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• Toss the pumpkin seeds in a large bowl with the melted butter and maple syrup until well coated. In a separate small bowl, stir together the brown sugar, pumpkin pie spice, salt and paprika. Sprinkle the mixture over the pumpkin seeds and toss to coat evenly. Spread the seeds in a single layer on the prepared baking sheet.
• Bake, stirring the seeds halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

CAJUN SPICED ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss pumpkin seeds with paprika, Cajun seasoning, and salt until coated. Mix Worcestershire sauce with melted butter in a small bowl, pour over seeds, and stir to to combine. Spread seeds onto a baking sheet in a single layer.
• Roast seeds in the preheated oven until browned and crunchy, 45 minutes to 1 hour; stir and turn seeds several times during roasting.

CAULIFLOWER WITH PUMPKIN SEEDS, BROWN BUTTER, AND LIME

Steps:

• Preheat oven to 450°F. Coat a large rimmed baking sheet with 1 Tbsp. oil. Trim cauliflower stalk and place head stalk side down on a cutting board. Slice cauliflower lengthwise into 1/2" slices.
• Arrange cauliflower slices and any stray pieces in a single layer on prepared baking sheet. Drizzle with 1 Tbsp. oil and season with salt and pepper. Roast until underside is deeply browned, 20-25 minutes. Turn cauliflower over, season with salt and pepper, and continue to roast until other side is dark brown and crisp, 15-20 minutes longer.
• Meanwhile, melt butter in a small skillet over medium. Add pumpkin seeds, bring to a simmer, and cook, swirling pan occasionally, until pumpkin seeds are toasted and butter is browned and smells nutty, 6-8 minutes. Remove from heat and add red pepper flakes; let cool 10 minutes. Add chopped cilantro and lime juice; season with salt and pepper.
• Arrange cauliflower on a serving platter and drizzle with dressing. Serve topped with cilantro leaves.

SPICY PUMPKIN SEEDS

Steps:

• In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. , Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.