Roasted Chestnuts

Roasted Chestnuts

Roasted chestnuts are so comforting! Rich, warm, buttery and flavorful, all they need is roasting – sure, you could drizzle them with seasoned butter if you wish but truly, roasted chestnuts are amazing on their own.

The roasting itself is easy – it’s peeling roasted chestnuts that most find challenging. I have learned over the years that the best way to ensure relatively easy peeling is to peel the chestnuts while they’re still hot – maybe not hot enough to burn your fingers, but hot enough for it to feel uncomfortable! Once cooled, roasted chestnuts are very difficult to peel.

Roasted Chestnuts
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Snack, Gluten-Free, Primal/Paleo, Vegan
Yield: 2 servings
Ingredients
  • ½ lb. chestnuts
Instructions
  1. Preheat oven to 425 degrees F.
  2. With a sharp paring knife, cut a large X on the flat side of each chestnut, cutting through the shell and into the inner skin. This will allow steam to escape while the chestnuts are roasting.
  3. Arrange the chestnuts, cut side up, in a single layer on a baking sheet (I like to use a large cast iron skillet). Roast for 30 minutes, shaking the pan once in a while, until the shells burst open and the chestnuts are golden brown and fragrant.
  4. Allow to cool just until you can handle them, then immediately peel the chestnuts. Enjoy warm. Ahh, winter pleasures!
Nutrition Per Serving
Calories: 175; Fat: 2g; Carbohydrates: 38g; Sugar: 7g; Sodium: 1mg; Fiber: 4g; Protein: 2g

 
Roasted Chestnuts

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