I absolutely love chestnuts, and I would eat them every day if not for their tough shells. However, what’s a nice holiday without some festive roasted holiday chestnuts! I’ve never roasted chestnuts myself, but when I saw these big babies in the supermarket, I could hardly contain my excitement and cooking ambitions. I’m pretty happy with the results, especially the flavoring. It’s totally worth the wrestle with the hard shell!
*This recipe is based off of Dan Roman’s Buttery Roasted Chestnuts in Foil
Difficulty: easy – intermediate
1 pound of unshelled chestnuts
1.5 sprigs of rosemary
1/4 cup of melted unsalted butter
1 teaspoon of kosher salt
a pinch of nutmeg
ground black pepper
1. Preheat the oven to 425 degrees Fahrenheit.
2. Using a serrated knife (I find bread knives are pretty easy to work with.), slit the chestnuts on the rounded side, making sure the soft core is exposed. Try not to slit too much of the core itself.
3. Submerge the chestnuts into a simmering pot of water for 1 minute.
4. Drain the chestnuts and pat dry. Leave a paper towel over the chestnuts to keep it warm while you make the flavoring.
5. Melt 1/4 cup of butter. Mix the butter, rosemary, kosher salt, nutmeg, and ground black pepper. Be generous with the rosemary and black pepper but do not overdo the nutmeg.
6. Roll the chestnuts in the mixture and arrange them towards the center of the foil. Try not to overlap the chestnuts.
7. Drizzle the remaining mixture over the chestnuts.
8. Fold the sides of the foil up, leaving a large opening at the top.
9. Place the chestnuts into the preheated oven for 30 – 45 minutes until the peels start to curl and the slit gets wider.
10. Take out the chestnuts and enjoy! It is best to unshell the chestnuts before they cool to avoid the core fusing with the shell.