Roasted Chestnuts

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It’s fun to serve warm chestnuts to your guests and let them each peel their own. Just provide little bowls for the shells.

Ingredients

  • 18 chestnuts, rinsed

Method

  1. Center the oven rack. Preheat the oven to 425°F.
  2. Using a sharp paring knife, carefully cut a 1-inch X shape into the flat side of each chestnut, deep enough to cut through the shell and into the flesh. Arrange the chestnuts cut side up in a baking dish. Bake in the preheated oven for 30-35 minutes, or until the X cut into the shells opens to expose the chestnut flesh.
  3. Set aside for a few minutes until cool enough to handle. Then, using your fingertips, peel off the shell from one chestnut, starting at the X. The inside flesh should be tender-soft; if not, pop the chestnuts back in the oven for another 5 minutes.
  4. Peel the shells from the remaining chestnuts. Using the paring knife, remove the bitter skin. Serve warm or at room temperature.

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