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!!

Roasted Chestnuts
Prep time

Cook time

Total time


Recipe type: Snack
Serves: 2-4

  • 1 pound chestnuts. Period.

  1. Preheat oven to 425 degrees.
  2. Cut an “X” on the top of each chestnut. Be careful.
  3. Put marked chestnuts on a baking sheet. Put pan in oven and cook for 40 minutes.
  4. 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.
  5. Remove from oven and let the chestnuts cool for 10 minutes, or until cool enough to touch and peel.
  6. Peel shells and enjoy!


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  1. Marlene
    Posted December 26, 2012 at 2:48 am | Permalink

    Ohh I need to make some, definitely a winter treat. Your pictures are so clear I want to reach into the screen and have one( well maybe two!)

    • Pamela
      Posted December 26, 2012 at 7:30 pm | Permalink

      Enjoy! And thank you – I’ve been really working hard on the photography!

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