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.
- ½ lb. chestnuts
- Preheat oven to 425 degrees F.
- 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.
- 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.
- Allow to cool just until you can handle them, then immediately peel the chestnuts. Enjoy warm. Ahh, winter pleasures!