Similar Recipes
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Roasted Pumpkin Seeds With Ginger and Orange Zest
Add fresh ginger and orange zest to roasted pumpkin seeds for a spicy, bright departure from the usual.
Spiced Pumpkin Seeds (Pepitas)
Light and crispy with a warm, nutty flavor, these spiced pumpkin seeds are a delicious snack. Add a bowl of these to your cheese board for easy entertaining!
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Roasted Pumpkin Seeds With Garlic and Parmesan
Garlic butter makes everything better, including roasted pumpkin seeds.
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Roasted Pumpkin Seeds With Anchovy Bread Crumbs
Anchovy bread crumbs add umami intensity to these crisp roasted pumpkin seeds.
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Easy Roasted Pumpkin Seeds
These classic roasted pumpkin seeds get crisp texture and plenty of flavor from a light coating of oil and salt.
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Roasted Pumpkin Seeds With Honey Mustard and Thyme
Honey mustard pumpkin seeds may sound out there, but it's as delicious a combination here as it is on wings.
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Roasted Pumpkin Seeds With Brown Butter and Sage
The classic combination of brown butter and sage makes an ordinary batch of roasted pumpkin seeds extra delicious.
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Roasted Pumpkin Seeds With Curry and Mint
Crisp roasted pumpkin seeds get a boost from curry powder, chopped mint, and lime juice.
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Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut
Sweet, sour, salty, and spicy: these Thai-style roasted pumpkin seeds hit every snack-worthy flavor.
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Soy-Glazed Roasted Pumpkin Seeds With Furikake
Soy sauce, honey, and furikake give these roasted pumpkin seeds a Japanese-inspired twist.
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These smoky roasted pumpkin seeds are extra hearty thanks to a dose of crisp chorizo.
Serve With
Roasted Root Vegetables
Classic Roasted Root Vegetables are a simple, hearty dish that brings out the natural flavors of carrots, parsnips, turnips, sweet potatoes, and more. The perfect side for any fall or winter meal.
Roasted Vegetables
The best roasted vegetables are cooked in a moderate rather than hot oven so they have time to sweeten and caramelise!
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Roast Butternut Squash and Brussels Sprouts With Spiced Honey-Herb Dressing
For a satisfying side dish, dress your roast butternut squash and brussels sprouts in a sweet, tangy dressing of fresh herbs, lemon juice, cumin, coriander, and mustard seeds.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
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Extra-Crispy Herb-Roasted New Potatoes
A riff on salt-crusted Colombian potatoes, our extra-crispy new potatoes with buttery, herb-flecked crusts are simple. Simmer potatoes in heavily salted water until the water runs completely dry, which gives the potatoes extremely fragile, wrinkled skins that crisp up when roasted in a hot oven.
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
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Grilled Sweet Potato and Corn Salad
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
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Roasted Brussels Sprouts With Bacon
Brussels sprouts roasted in the oven with bacon and pecans are a perfect holiday side.
Butternut Squash and Wild Rice Salad
Savoring the flavors of fall, this vegan Butternut Squash and Wild Rice Salad is hearty and satisfying enough to serve as a main course.