Maple Roasted Pumpkin Seeds

These sweet and salty roasted pumpkin seeds provide a nice crunch strewn on top of soups and salads. And they're pretty darn good for snacking as well!

Maple Roasted Pumpkin Seeds
Makes 1 cup

Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.

In a medium bowl, mix together:
1 cup shelled raw pumpkin seeds (pepitas)
1 TBS light brown sugar
1 tsp sea salt
1 TBS olive oil
2 TBS maple syrup
pinch cinnamon
pinch ground ginger

Dump onto lined baking sheet and spread pumpkin seeds into a single layer. Bake for about 20 minutes, stirring halfway through, until golden. Remove from oven and stir one last time, then spread out on sheet and let cool. Store pumpkin seeds in the refrigerator in a lidded glass jar for up to 6 months.

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