Oven Roasted Chestnuts
If you’re looking for a chestnut recipe to make this holiday season, you’ve come to the right place! These oven roasted chestnuts are ridiculously easy, delicious and relatively quick to prepare.
Chestnuts are naturally sweet and starchy, and they also happen to be high in vitamin C and fiber. As the saying goes, they’re absolutely fabulous roasted over an open fire and peeled, but can also be blitzed once roasted into things like energy bites and desserts.
Why You’ll Love This Recipe
- I kept this recipe for oven roasted chestnuts as simple as possible. This way, you’re spending less time in the kitchen over the holiday season.
- Chestnuts are a delicacy that doesn’t require you to be a head chef to taste good! It’s also such a fun tradition to ring in Christmas or the New Year.
- No special equipment – all you need is a sheet pan, large pot, and a good knife.
Hack It!
- I kept this recipe simple, but you are welcome to add basic salt and pepper seasoning after taking your chestnuts out of the oven.
- Why not serve these with a dip, such as my vegan onion dip or muhammara inspired dip?
- These chestnuts make a great snack on their own, but they can also act like a side dish or appetizer for a larger meal.
How to Make Oven Roasted Chestnuts
Step 1: Place the chestnuts into a large pot. Fill it with water until the chestnuts are fully submerged.
Step 2: Soak for 20-30 minutes. Drain using a colander.
Step 3: Manually dry off your chestnuts with a cloth. Score a cross in the top of each chestnut and roast for 40 minutes.
Step 4: Remove from the oven, wrap the hot oven roasted chestnuts in a clean kitchen towel or paper bag, and let them steam for 5 minutes. Peel while still warm, discarding both the hard shell and the thin inner skin, and serve immediately.
Frequently Asked Questions
Over roasted chestnuts taste buttery and starchy, almost like a cross between a potato and hazelnut. They’re also soft and creamy on the inside, without being crunchy or oily.
Store in an airtight container for up to 3-4 days. Make sure to perform Step 4 to let out the steam and excess moisture.
More Plant-Based Festive Recipes
- Vegan Mashed Potatoes
- Easy Vegan Brown Gravy
- Butternut Mac and Cheese
- Healthy Vegan Hot Chocolate
- Vegan Pecan Pie
Remember, my cookbook PlantYou Scrappy Cooking has over 150 delicious vegan recipes with simple instructions, affordable components, and ingredient infographics and is currently on sale now.
The Recipe: Oven Roasted Chestnuts
Ingredients
- 1 pound fresh chestnuts
Equipment
- Parchment Paper or reusable lining sheet
- Large bowl
Instructions
- Place the chestnuts in a large bowl and cover completely with water. Soak for at least 30 minutes, or up to 1 hour, then drain and pat dry.
- Preheat the oven to 400F. Using a small sharp knife, carefully score an “X” across the rounded side of each chestnut, cutting through the shell but not too deeply into the nut. To do this, I like taking a mason jar lid, placing the chestnut shell side up on the inside, and cutting down to avoid slicing entirely through the nut.
- Arrange the scored chestnuts cut-side up on a rimmed sheet pan in a single layer. Roast for 35 to 40 minutes, shaking the pan once halfway through, until the shells have curled back and the chestnuts are tender and lightly golden.
- Remove from the oven, wrap the hot chestnuts in a clean kitchen towel or paper bag, and let them steam for 5 minutes. Peel while still warm, discarding both the hard shell and the thin inner skin, and serve immediately.
Notes
- I kept this recipe simple, but you are welcome to add basic salt and pepper seasoning after taking your chestnuts out of the oven.
- Why not serve these with a dip, such as my vegan onion dip or muhammara inspired dip?
- These chestnuts make a great snack on their own, but they can also act like a side dish or appetizer for a larger meal.