Roasted chestnuts are a signature of the holiday season. This easy method leaves them easy to peel and perfectly cooked.
1poundChestnuts(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 until the shell of the chestnuts are peeling back around the ‘X’(depending on the chestnuts aproximately 15-25 minutes). Refer to photos.
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 222Calories 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.