The Finished Dish

Please follow and like us:

Roasted Chestnuts

Holidays!  Chestnuts roasting on a open fire…well, how about in the oven instead.  My Father made Roasted Chestnuts every year.  During culinary school, I was lucky enough to get a chestnut knife making it much easier and safer to score them.

The recipe is very simple.  Score each chestnut with a chestnut or a curved paring knife.   Place the cut side up and roast in a 400 degree oven for 20-25 minutes depending on their size.  Remove from the oven.  Hold each chestnut with a clean towel, one at a time, and peel removing the shell and skin.

Chestnut Knife

[lt_recipe name=”Roasted Chestnuts” servings=”1 pound” print=”yes” ingredients=”1 pound Chestnuts” ]Preheat your oven to 400 degrees Fahrenheit. ;;Using a sharp chestnut knife (or paring knife), score each chestnut by making an X, a cross (+), or a long slit on one side of the nut.;;Place chestnuts in a single layer on a baking dish.;;Bake until flesh is tender and golden, about 20-25 minutes depending on their size. ;;Remove from oven. ;;Working quickly, place 1 chestnut in a clean kitchen towel. Hold the chestnut and peel the shell and inner skin. Repeat until all chestnuts have been peeled.;;Serve immediately or use in another dish.;;[/lt_recipe]