How to Roast Chestnuts

Whether you have memories of eating roasted chestnuts from a street vendor or just dream of sampling them, you'll be glad to know how easy it is to oven-roast fresh chestnuts. Eat them as is or make chestnuts a tasty addition to recipes.


Step 1: Buying the best chestnuts

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Chestnuts go hand in hand with the holidays because December is considered prime time for purchasing them fresh, but the season extends from about September to March. Choose chestnuts that are smooth, blemish-free, and heavy for their size. A good trick is to shake the chestnuts -- if you hear a rattle, they are drying out and not worth purchasing. Because chestnuts dry out quickly, keep them in a cool, dry place and use within a week. Fresh chestnuts should keep for up to a month in the refrigerator and several months in the freezer.

Step 2: Marking them with an X

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Before roasting, use the tip of a sturdy pairing knife to cut an X on the flat side of each chestnut. This will prevent them from exploding during roasting and makes them easier to peel. Arrange the chestnuts in a single layer in an ungreased baking pan.

Step 3: Roasting the chestnuts

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Preheat the oven to 425 degrees F. Roast the chestnuts for 15 minutes, tossing once or twice during cooking. The outer shells will start to brown and pull apart at the X. Cool the chestnuts slightly, but peel them while still warm; they get increasingly difficult to peel as they cool.

Step 4: Rubbing chestnuts to remove skins

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Roll the peeled chestnuts in a clean kitchen towel to remove the thin, papery inner skins. These skins tend to be bitter.

Step 5: Enjoying roasted chestnuts

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Roasted, peeled chestnuts are light in color, starchy, and slightly sweet. Try eating them out of hand for a snack. They can also be mashed, sliced, or chopped and used as an ingredient in both sweet and savory recipes.

Classic Roast Turkey with Fruit-Chestnut Stuffing

Chestnut and Parsnip Soup

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