Lemon pumpkin Seeds

My favorite topping of the moment is lemon pumpkin seeds. Super fast and easy to make, and a great extra flavor on the table for the holidays.

Needs:
raw shelled pumpkin seeds
extra virgin olive oil
1 lemon
lemon peper
salt
cookie sheet
parchment paper

Steps:
1. pre-heat the oven to 450
2. lay the parchment paper on the cookie sheet. Evenly spread the pumpkin seeds on the parchment paper and drizzle the olive oil over the seeds. (I put the seeds in a zip lock bag, then drizzle the olive oil in the bag, and mix them around so it gets on every seed).
3. squeeze half a lemon over the seeds on the parchment paper, then sprinkle as much salt and lemon pepper as desired. I've also drizzled a little raspberry vinaigrette over the seeds, along with the lemon for a sweet & zesty flavor.
4. cook for 5-6 minutes or until half of the seeds tan (half will be green and half will be light brown), but be careful they will turn dark brown very fast.
5. let cool for another 5 minutes

Enjoy them on:

Salads, fish, chicken, stir-fry, veggies or solo.