Bethenny's Pumpkin Seed Recipe
Bethenny had a happy accident this weekend -- she was carving pumpkins and decided to roast the pumpkin seeds with flavored olive oil to give them a fun little twist.
Preheat your oven to 400 degrees.
Dig out the inside of a large pumpkin. Separate the seeds from the pulp and rinse in a colander.
Drain and dry.
Toss with 1 teaspoon olive oil and add salt and pepper (or your favorite spices for a different twist, like Cajun seasoning, cayenne pepper, etc.).
Spread on foil-lined cookie sheet.
Bake for 10 minutes.
Bake for an additional 10 minutes or until crispy.
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