Oven Roasted Chestnuts
A delicious and extremely easy roasted chestnut recipe for the holidays.
Equipment
- Parchment Paper or reusable lining sheet
- Large bowl
Ingredients
- 1 pound fresh chestnuts
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.
Nutrition
Calories: 111.1kcal | Carbohydrates: 25g | Protein: 0.9g | Fat: 0.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 1.1mg | Potassium: 274.4mg | Vitamin A: 14.7IU | Vitamin C: 22.8mg | Calcium: 10.8mg | Iron: 0.5mg