Roasted Chestnuts


Easy Peasy but Ooodles of Nostalgia!

  • Preheat the oven to 400° with a rack placed in the centre of the oven.
  • With a sharp paring knife, very carefully score an “x” on the flat side of the chestnut. Be sure to cut through the layer of skin below the shell.
  • Roast the chestnuts on a rimmed baking sheet, scored side up, for about 20-30 minutes, or until the shells crack to reveal the tasty meat inside, shaking the pan about halfway. Overcooked chestnuts may explode, resulting in fireworks in your oven.
  • Transfer the chestnuts to a clean kitchen towel, wrap, and let it sit for a few minutes. As soon as it they feel cool enough to handle, peel and enjoy.

Heads up...

Chestnuts spoil quickly so roast them as quickly as you can after buying and/or store fresh chestnuts in the refrigerator until you are ready to roast.

Chestnuts are easiest to peel while hot. Once cool, the chestnuts are challenging to remove from their shells!