Roasted Chestnuts

Roasted Chestnuts are a staple in our home. We start baking chestnuts from the moment they hit the grocery store in late October, to the moment they leave the shelves. We can eat chestnuts every single day and they are one of our most favorite and nostalgic memories. In Bulgaria, you don’t even have to purchase chestnuts as the streets are FILLED with chestnut trees. These vivid childhood memories bring us so much joy, so we hope we can introduce you to one of the most nutritious and nuts out there.

What stands out

Nothing smells as good Roasted Chestnuts in the oven on a cold winter night. The aroma is earthy nutty and nostalgic. Simple yet satisfying this classic method for roasting chestnuts brings out the rich and sweet flavor of the nut, making them a after-dinner snack or addition to a number of dishes, such as salads or even your turkey stuffing. Chestnuts are also really nutritious and known to relieve digestive issues, improve brain function, boost the immune system, control blood pressure, improve heart health, and so much more. They are incredibly straightforward to make so be sure to give them a try!

How to Prepare

Preheat the oven to 350F (177C).

Take a chestnut cutter and place a chestnut right in the middle to cut. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.

Once they are all cut, place them on a baking sheet and bake for 30-35 minutes. Ours take 30 minutes but the time will depend on your oven.

Then take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.

We usually let the Roasted Chestnuts rest for 5 minutes and then peel them while they are still warm.

Kitchen tip

Cutting the chestnuts before baking allows steam to escape during cooking, preventing them from bursting in the oven. It also makes peeling easier after roasting.

Swaps

1. You are more than welcome to boil the chestnuts as well but we personally like the taste of baked chestnuts more.
2. Roasted Chestnuts over an open fire are even better!
3. You can use a knife to cut the chestnuts as we have traditionally. It is much more time-consuming and please be careful not to cut yourself.

Serve it with

• Roasted Chestnuts are sensational as an aperitivo or part of a Charcuterie Board.
• Use chopped Roasted Chestnuts as an addition to a salad or traditional stuffing.

Questions

strong Why do we need to cut the chestnuts before baking?

Cutting the chestnuts before baking allows steam to escape during cooking, preventing them from bursting in the oven. It also makes peeling easier after roasting.

how do we make sure the roasted chestnuts peel easily?

The chestnut cutter is key, and it will save you lots of time and headaches. The cutter will ensure the chestnuts peel beautifully without the fur and make your life so much easier.

Can we use a knife instead of a chestnut cutter?

Yes, you can use a sharp knife to make an “X” on the flat side of the chestnut. Be careful when cutting, as chestnuts can be slippery.

How do we know when the chestnuts are done?

The Roasted Chestnuts are done when the shells start to curl away from the cuts, and the chestnuts feel tender when pressed. If you’re unsure, you can remove one from the oven, let it cool slightly, and peel it to check the texture.

Ingredients

Makes 2 servings

• 1 cup raw chestnuts

Equipment

• Baking Sheet
• Nutcracker

Method

1. Preheat the oven to 350F (177C).
2. Take a chestnut cutter and place a chestnut right in the middle. Make sure the chestnut is flat and the pointy part of the chestnut is facing you.
3. The thicker wider part of the chestnut should be facing the cutter part of the chestnut cutter. Once they are all cut, place them on a baking sheet and bake for 30-35 minutes.
4. Ours take 30 minutes but the time will depend on your oven.
5. We take them out of the oven, place them in a bowl that is lined with a lint-free kitchen towel, and cover them.
6. We usually let them rest for 5 minutes and peel them while they are still warm.