Welcome the holidays or even summer camping adventures by making Roasted Chestnuts!
Unless you’re camping, you may not be able to “roast them on an open fire” as the famous Christmas song says, but you can definitely make them in the oven!
What are Roasted Chestnuts?
If you’ve never tried a roasted chestnut, you’re in for a real treat!
Chestnuts come from a chestnut tree and the tree can take as long as 40-60 years to start producing chestnuts! These nuts are most often sold with a hard outer shell that will be peeled off after cooking. Inside you’ll have the edible nut which is a light creamy brown color and wrinkly in appearance.
Roasted chestnuts have a soft interior (they’re not crunchy like most nuts). They have a slightly sweet flavor and kind of a meaty texture.
How to Score Chestnuts
Scoring chestnuts is an important step to keep them from exploding in the oven.
- Carefully place each chestnut, flat side down, on a clean kitchen towel and make an “X” with a paring knife. This will make them easier to peel.
- Boil water on the stove and then remove the pot from the heat. Soak chestnuts in hot water for about 10 minutes. This allows the nut meat to gently steam before going into the oven (and makes peeling a little bit easier).
How to Roast Chestnuts
- After the chestnuts have been scored and steamed, place them on a sheet pan.
- Bake according to the recipe until they start to burst open.
- Once you remove them from the oven, place them in a bowl and cover it. Allow the chestnuts to rest about 10-15 minutes until they’re cool enough to handle but still hot.
- Peel and toss with butter and seasonings. Serve warm.
It is important to peel the chestnuts while they are warm. As they cool it will be more difficult to peel them.
How to Peel Roasted Chestnuts
- The best way to peel roasted chestnuts is to start from the scored pieces that have curled away from the nut during the roasting time.
- Or, score the chestnuts all the way around the middles before steaming and baking, and this makes them very easy to peel, but not quite as pretty!
- Remove the chestnuts from the oven and peel them immediately, being sure to remove all of the shell and the peel or skin (which is bitter tasting).
Did you enjoy these Roasted Chestnuts? Be sure to leave a rating and a comment below!
- 1 pound fresh chestnuts
- 1 tablespoon melted butter
- ¼ teaspoon salt or to taste
- Cut an "X" in each chestnut with a paring knife.
- Preheat oven to 375°F.
- Soak chestnuts in hot water for 10 minutes.
- Rinse chestnuts and dry well.
- Place prepared chestnuts onto a baking sheet. Roast 30-40 minutes or until they begin to burst open.
- Once you remove them from the oven, place them in a bowl and cover it. Allow the chestnuts to rest about 10 minutes until they're cool enough to handle but still hot.
- While the chestnuts are still warm, peel them starting at the "X" and be sure to remove both the shell and bitter layer of skin.
- Toss with melted butter & salt. Serve warm.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)