Name: Thanksgiving Snack Board
Ingredients: 1 batch of Rosemary Mashed Potatoes (recipe below); 1 batch of Sautéed Mushrooms (recipe below); 1 demi ciabatta baguette, sliced; 1 ounce vegan butter; 1½ cups mixed olives; 1 cup dried cranberries; 1 cup candied pecans; 1 batch of Pumpkin Spiced Pumpkin Seeds (recipe below); 1 ounce maple syrup; 1 head of garlic, roasted; 2 pears, sliced in half lengthwise; Juice of 1/2 lemon; 1 cup dried apricots; 1 pound of seedless red grapes, cut into small clusters; 1 5-ounce box of pita crackers

Ingredients

Scale

2 cups raw pumpkin seeds
2 teaspoons olive oil
3 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon cloves
2 teaspoons coconut sugar
1/2 teaspoon salt
1 tablespoon maple syrup

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Instructions

Preheat your oven to 350F degrees and line a large rimmed baking sheet with parchment paper.
Pour the pumpkin seeds into a mixing bowl and drizzle with olive oil. Toss to coat the pumpkin seeds in the oil.
In a smaller bowl, combine the cinnamon, nutmeg, ginger, cloves, coconut sugar, and salt.
Sprinkle the pumpkin spice mix over the pumpkin seeds, drizzle with maple syrup, and toss to coat.
Spill the pumpkin seeds onto the baking sheet and roast for 20 minutes, stirring the pumpkin seeds once halfway through.
Allow the pumpkin seeds to cool on the baking sheet. When cool, transfer the pumpkin seeds to a bowl and serve.