Why It Works
- Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
- Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
- Homemade honey mustard and thyme coat the pumpkin seeds in a mixture of sweet, sharp, and spicy flavors.
A sharp, spicy, and sweet mixture of Dijon mustard and honey, plus fresh thyme leaves, makes a batch of plain roasted pumpkin seeds extra special.
- 2 cups pumpkin seeds
- 3 tablespoons (45ml) vegetable, canola, or olive oil, divided
- 1 tablespoon (15ml) honey
- 1 tablespoon (15ml) Dijon mustard
- 1 teaspoon picked fresh thyme leaves
- Kosher salt and freshly ground black pepper
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 200°F (90°C) oven, stirring occasionally, or use a hair dryer.
In a large bowl, combine 1 tablespoon (15ml) oil with honey, Dijon mustard, and thyme leaves. Set aside.
Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with 2 tablespoons (30ml) oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.
Remove seeds from oven, transfer to bowl with honey-mustard mixture, and toss seeds to coat. Return to baking sheet and roast about 5 minutes more. Serve.
Make-Ahead and Storage
Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.