Roasting Sweet Chestnuts


After my mother lit the peat in our fireplace she would place a pan in the smoldering embers to roast the chestnuts that we children had collected outside. Afterward we would dip them in melted Irish butter and sprinkle them with a pinch of sea salt—one of the most delicious things ever.


Use a sharp knife to score an X in the top of each sweet chestnut.

Place the chestnuts in a fireproof bowl (preferably a slotted one to allow the smoky flavor to enter) on the grate of a grill, in a fireplace, or in an oven preheated to 400°F (200°C).

Roast for 10 to 15 minutes. They will burst when done.

Peel them and roll them in melted butter and sprinkle with sea salt.