Roasted Pumpkin Seeds

My favorite Halloween tradition comes after the pumpkin is carved. We pick through all the "guts" to get every last seed out and we roast the seeds in the oven. They're delicious and I look forward to them every year.

Here's the recipe that I use for Roasted Pumpkin Seeds:

• Cleaned and rinsed Pumpkin Seeds
Salt
• Olive oil

1. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

2. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Eat and enjoy!