In this recipe, I’m going to tell you how I make Oven Roasted Chestnuts. These roasted chestnuts are so easy to make. They smell absolutely amazing when they are cooking and they are a quintessential Thanksgiving and Christmas ingredient – especially for vegans!
You only need two ingredients to make these chestnuts, but you will need some additional equipment: a serrated bread knife, a cutting board, a saucepan, a mesh strainer, a slotted spoon and a baking sheet. Start by … And my top tip? Peel the chestnuts while they are still hot – it’s almost impossible to peel a cold chestnut!
To make this Oven Roasted Chestnuts, you will need the following ingredients:
Preheat the oven to 425 °F.
Slice each chestnut shell across the rounded top with a sharp serrated bread knife. You should be able to slice it in one swift motion but be careful because the shell of a chestnut is very slippy.
Place the chestnuts in a pan of boiling water. Bring to a simmer.
Using a mesh strainer or slotted spoon, remove the chestnuts from saucepan. Drain any excess water and transfer the chestnuts to a baking sheet.
Place the baking sheet in the oven and roast for 15 minutes. When the chestnuts are ready, the shells will start to peel back where you sliced them with the bread knife.
Place the cooked chestnuts in a bowl. Cover the bowl for about 15 minutes to steam them, which will make them easier to peel at the end.
To peel, pull back the shell and slide the chestnut out. Remove the outer shell and the brown skin which covers the chestnuts. If any of the nuts are gooey or disintegrated inside, discard them as it means they have spoiled.
Eat these roasted chestnuts while they are still warm or add them to stews, pasta dishes or desserts this winter.
These Oven Roasted Chestnuts require a bit of preparation but is totally worth it to fill your kitchen with the delicious aroma of roasting chestnuts. Try making them soon and come back to leave a comment below.
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