Recipe of the Week: Roasted Cinnamon-Sugar Pumpkin Seeds

Part of the fun of carving a pumpkin is checking out how many seeds are inside—and eating them!

Here's a great recipe for roasted pumpkin seeds. I have a sweet tooth, so I like cinnamon-sugar.

What you need:

Pumpkin seeds
Cinnamon
Sugar
Olive Oil

What to do:

Preheat the oven to 300 degrees.

After seeding your pumpkin, separate the seeds from the pumpkin pulp. Rinse the seeds in a colander under cold water and shake them to dry.

Spread the seeds on an oiled baking sheet. Roast them for 30 minutes to dry them out.

When you take the seeds out, toss them with olive oil, cinnamon and sugar. 

Bake them for 20 more minutes until they are golden.