In true holiday spirit (and in taking advantage of “in season” produce), we enjoyed roasted chestnuts. Minus the open fire part.
These are one of my favorite winter snacks. And for needing only one ingredient, you can’t beat it. Roasted chestnuts are yummy, and so easy to make. The hardest part is marking each nut with an “X.” But that mark allows you to peel off the hard exterior shell, so there’s no avoiding the prep work here.
The worst part about chestnuts? The time it takes to peel them. But I swear, that buildup makes them that much more delicious. Note that some chestnuts take more work to peel than others. So if you get a stubborn one, it’s not the chef’s fault.
I also have to credit my hubby for this recipe, this is just one of his many “specialties.” And I love when he makes them.
Wishing you all a very happy holidays!!
- 1 pound chestnuts. Period.
- Preheat oven to 425 degrees.
- Cut an “X” on the top of each chestnut. Be careful.
- Put marked chestnuts on a baking sheet. Put pan in oven and cook for 40 minutes.
- Halfway through (after 20 minutes or so) open the oven and shake the baking sheet a little so the chestnuts rotate. This helps even out their cooking.
- Remove from oven and let the chestnuts cool for 10 minutes, or until cool enough to touch and peel.
- Peel shells and enjoy!