Roasted chestnuts are a signature of the holiday season. This easy method leaves them easy to peel and perfectly cooked.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Calories 222 kcal
(edible variety from a store, in the quantity you desire)
Preheat the oven to 425 degrees.
With a serrated knife (a bread knife works great), slice a large ‘X’ on the flat side of the chestnuts. Be sure you slice through to the nut itself which allows steam to escape when cooking and easy peeling.
Place scored chestnuts on a baking sheet with the X facing up. Bake for 25 minutes at which time the shell of the chestnut will be peeling back around the ‘X’.
Remove from oven and place a kitchen towel over the pan allowing them to steam slightly for 15 minutes. Chestnuts can be peeled when cool enough to handle (peel by pulling the shell away at the ‘X’). Chestnuts are best eaten right after roasting (versus saving them for another day).
Amount Per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat 0g0%
Vitamin A 30IU1%
Vitamin C 45.6mg55%
* Percent Daily Values are based on a 2000 calorie diet.