Ingredients
1 lb. fresh chestnuts, rinsed and dried
Preparation
Step 1Preheat oven to 425°. Lay chestnut flat side down on a cutting board and use a serrated knife to cut an “x” about 1/3 of the way through the chestnut. Repeat until all chestnuts are scored.Step 2Place chestnuts flat side down on a small baking sheet. Pour 2 cups cold water into another small rimmed baking sheet. Place chestnuts on top shelf of oven and baking sheet with water on the bottom shelf, directly below the chestnuts.Step 3Bake until skin peels away from chestnut, 20 to 25 minutes. Remove chestnuts from oven and cover with a clean kitchen towel. Let cool 5 minutes before peeling.
When are chestnuts in season? Chestnuts start appearing in stores in early October and close out their season in late December—just in time for the holidays! How can I tell which chestnuts to buy? Good chestnuts should have taut, shiny skin, and should feel very hard. If the skin is wrinkled and the nut feels soft or has shrunken in the shell (you can tell by shaking it) then it’s no good. Do I have to soak my chestnuts before roasting? While some recipes suggest soaking your chestnuts before roasting, we didn’t find it necessary in our version. Before roasting, all you need to do is rinse, dry and score your chestnuts—that’s it! How long are chestnuts good for? If kept in a covered container in your refrigerator, chestnuts can last 2 to 3 weeks! Once roasted, they will last 2 to 3 days if refrigerated. How do I serve roasted chestnuts? We love the way roasted chestnuts taste straight out of the oven! If you want to get fancy, though, there are plenty of options. Try tossing the peeled nuts with butter and your favorite herbs and spices: rosemary and salt for savory, nutmeg and sugar for sweet. They’re also delicious in stuffing, in pasta, or blended with vegetables in a soup! Made these? Let us know how it went in the comments below!
