Roast Chestnuts
Transform your autumn evenings with the comforting aroma of homemade roast chestnuts, a timeless snack that's as satisfying to prepare as it is to eat. This easy recipe highlights fresh chestnuts, simply scored and roasted to perfection, resulting in a toasty, slightly sweet flavor with a tender texture. By adding a touch of water before baking, you'll ensure the chestnuts stay moist and peel effortlessly once roasted. Ready in just 35 minutes, this classic treat is perfect for cozy gatherings or as a versatile ingredient in hearty stuffing, creamy soups, or indulgent desserts. Whether served straight from the oven or incorporated into your favorite dishes, roast chestnuts are an irresistible nod to the flavors of the season.
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Recipe Information
Ingredients
- 500 grams fresh chestnuts
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C). If you prefer, you can use a toaster oven for smaller batches.
Rinse the chestnuts thoroughly under cold water to remove any dirt or debris and pat them dry with a clean kitchen towel.
Place each chestnut flat-side down on a cutting board. Using a small, sharp knife, carefully score an 'X' on the rounded side of each chestnut. This will allow steam to escape during roasting and make peeling easier later.
Optional: Soak the scored chestnuts in a bowl of cold water for 10 minutes. This helps to prevent them from drying out as they roast.
Arrange the chestnuts on a baking sheet, scored side up. If you have a cast iron skillet or roasting pan, you can use that instead for a more even roast.
Sprinkle the chestnuts with 2 tablespoons of water to create a bit of steam while roasting. This will further help with peeling.
Place the baking sheet in the preheated oven and roast the chestnuts for 20-25 minutes. Check them occasionally to ensure they don’t burn, and give the pan a shake halfway through for even roasting.
Once roasted, the shells will appear curled back where you made the 'X' cut. Remove the chestnuts from the oven and let them cool slightly (about 5 minutes), but not completely, as they are easiest to peel while still warm.
Peel the chestnuts by removing the hard outer shell and the papery inner skin. Be careful as they might still be hot.
Serve warm as a snack or use in recipes such as stuffing, soups, or desserts.
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 136 mg | 6% | |
| Total Carbohydrate | 140.0 g | 51% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 30.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 3575 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
