Whether they are a nostalgic holiday treat or you are looking for a cold weather snack, roasted chestnuts are so tasty and easy to make. If you’ve ever traveled to New York City during the holidays, I’m sure you’ve noticed the sweet and glorious smell of chestnuts being roasted and sold by street vendors on every corner. This smell instantly takes me back to childhood when my family would spend the day in the city Christmas strolling. I love this familiar and nostalgic aroma!Roasted chestnuts straight from your oven will fill your home with the same intoxicating smell. They are a delicious cold weather treat that we love this time of year.Roasting and peeling chestnuts is a relatively simple process.
I begin by placing a chestnut on a clean dish towel for safety and cushioning. I cut an X into the flat side of each nut with a sharp, pointed knife.The X allows the steam to escape while they are cooking.Then I transfer the chestnuts to a baking sheet with the X facing up. I roast them for 20-25 minutes or until the shells begin to peel back where I cut them.If all goes well, I can then simply pull on the shell and slide the chestnut out. I make sure to remove both the outer shell and the tough brown bitter skin.
Time to enjoy! Fresh roasted chestnuts are tender and sweet and we didn’t even require an open fire to enjoy them.
Do you roast your own chestnuts?
- 1 lb chestnuts
- Preheat oven to 425 degrees.
- Place a chestnut on a clean dish towel for safety and cushioning. Cut an X into the flat side of each nut with a sharp, pointed knife.
- Transfer chestnuts to a baking sheet, X side up.
- Roast them for 20-25 minutes or until the shells begin to peel back where you cut them.
- When you can handle them but they are still warm, pull on the shell and slide the chestnut out. Be sure to remove both the outer shell and the tough brown skin.
- Discard any that are mushy or spoiled.