Roasting chestnuts is one of my favourite things to do in late autumn and winter. Going into the woods is the best way to gather them, but as the chestnuts I find here are usually quite small, I used store-bought ones for this post.
When you buy chestnuts, make sure they don’t have any holes or soft spots. Fresh chestnuts should have a firm, shiny shell without any holes and they should feel heavy when you hold them. Chestnuts are also a healthy snack option if you are monitoring your calorie intake. They are relatively low in calories and fat while being high in nutrients. 🙂
What you need
- fresh chestnuts
- serrated knife
- Preheat the oven to 200°C / 400 F.
- Use an serrated knife to cut an “x” into the chestnut shells. This will make sure that they don’t explode while roasting in the oven.
- Place the chestnuts in a pot and cover them with water. Bring to a simmer and immediately remove the chestnuts.
- Place the chestnuts on a baking sheet and roast them in the oven for about 20-30 minutes until the shells begin to peel back.
- Remove the chestnuts from the oven, let them cool and peel them. Voilà!
Chestnuts are usually quite difficult to peel, but soaking them in water before roasting them will make it so much easier!
See you soon!