roast the perfect chestnuts
I am always surprised by how many people I meet who say they have never had a chestnut before. This is one of my favourite winter snacks - I would even go so far as to calling them a treat. That’s how delicious they are. Roasted chestnuts were always a staple at our house growing up, if they weren’t for you, perhaps this could be a new tradition!
1/2 pound of unpeeled chestnuts
Preheat the oven to 400 degrees.
Line a pan with parchment paper.
Cut a slit through each chestnut with a serrated knife. Cutting an “X” works too. I tried both the flat and round side, they yeilded the same results.
Place in the oven for 20 minutes. You should be able to smell them and the skins will start to open on their own as they roast.
Next, put all of the chestnuts in a clean tea towel and wrap them up to steam for 15 minutes.
After the chestnuts have steamed, serve them on a plate. When you peel them open, they should look light brown with no remaining skin on them. (See main image)
Pair with a bottle of natural red wine, enjoy!