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How to roast chestnuts? Simply bake them in the oven for 30 minutes, then peel while they're still hot.
Servings 2 servings
- 1/2 lb. raw chestnuts
- 2 tablespoons melted butter (optional)
Preheat your 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, but not into the meat. This will allow steam to escape as the chestnuts are roasting.
Optional: Fill a bowl with hot tap water and soak the chestnuts for 5 minutes. Transfer them to paper towels to drain.
Arrange the chestnuts, cut side up, in a single layer on a rimmed baking sheet (I like to use a large cast-iron skillet).
Roast until the shells curl wide open at the X and the chestnuts are golden brown and fragrant, about 30 minutes, shaking the pan midway through roasting.
Allow the roasted chestnuts to cool just until you can handle them, then immediately peel them. Drizzle with melted butter if desired, and enjoy them warm.
Serving: 0.5cup | Calories: 175kcal | Carbohydrates: 37g | Protein: 2g | Fat: 1g | Sodium: 1mg | Fiber: 3g | Sugar: 7g