How to Roast Chestnuts in the Oven

What Are Chestnuts?

Chestnuts are the edible nuts of trees in the Castanea genus, which includes several species, such as the American chestnut (Castanea dentata), European chestnut (Castanea sativa), and Asian chestnut varieties.

These nuts grow inside spiny burs that split open when the chestnuts are ripe.

Chestnuts (also called Sweet Chestnuts) have an dark brown outer shell with a point at one end. This shell is inedible and must be removed before eating.

Chestnuts are especially popular during the autumn and winter months, often associated with festive occasions like Thanksgiving, Christmas, and New Year’s celebrations.

Their versatility, natural sweetness, and warm, nutty flavour make them a beloved ingredient worldwide.

Where to Buy Chesnuts

Fresh raw chestnuts can usually be found in groceries and farmers' markets around Thanksgiving in Canada and the United States.

Here in Southern Ontario, they're generally available from October through December. In my area, most of the chestnuts on grocery store shelves are imported from China or Italy.

The flavour may vary slightly between the two, but I honestly can't say I prefer one over the other.

What to Look For When Buying

If your grocery store sells loose chestnuts in bins, you can pick through them to find the best ones.

Here's what to keep in mind:

• Examine the Shells: They should have a glossy, tough exterior and a vibrant brown hue. Old chestnuts lose their shine, appearing dull and ugly.
• Choose Heavy Chestnuts: Opt for chestnuts that feel weighty for their size, and don't rattle when you give them a little shake. Rattling means the chestnut inside has dried out.
• Select Solid Chestnuts: If you press the shell with your finger and can feel an air pocket, this means that the chestnut has begun to dry out and may not be in good condition. The shell should have no "give" when you press down on it.
• Leave Anything Cracked: Cracks can expose the chestnut to mould, bacteria or pests, so it's best to leave those behind.
• Choose Loose Chestnuts or Mesh Bags: Avoid buying chestnuts that are sold in closed plastic bags with no perforations. Chestnuts can go mouldy quickly when they aren't able to breathe.

If the chestnuts are sold pre-packaged, you may end up with some chestnuts that are cracked (like the one below), mouldy or blemished. These should be discarded.

Store unshelled raw nuts in a cool dry place until you're ready to cook them.

Remember, though, chestnuts have a relatively short shelf life. Plan to roast them soon after purchasing to ensure you get to enjoy them at their best.

How to Prepare Chestnuts for Roasting

The first step is to give your chestnuts a good wash.

I know it might seem a bit peculiar since you won't be eating the shell, but remember, you'll be handling the shell as you peel them for consumption. So, make sure to wash them thoroughly before you start cooking.

Next, many people like to soak their chestnuts in water before scoring and roasting them.

However, I've experimented with roasting chestnuts that have been soaked and chestnuts that are dry, and soaking has never made a big difference in the end result.

I personally skip that step, but if there's no harm in trying it if you want to.

How to Score Chestnuts

Once your chestnuts are clean and dry, you're ready to start scoring them. Scoring just means creating a shallow incision in the chestnut shell. This will allow steam to escape during the cooking process.

1. Place a chestnut flat side down on a cutting board.
2. Use a sharp pairing knife to cut a slit into the shell, being careful not to pierce the flesh of the chestnut. Cut an X shape into the top of the shell or a line across the middle of the shell (see photo below).
3. Try to cut all the way across the shell, which will allow the shell to curl up during roasting. This makes the chestnuts easier to peel.
4. When scoring, discard any chestnuts that are in poor condition, like those that are mouldy, rock-hard, or have a strange odour.

I now use a curved pairing knife to score my chestnuts, but a straight one will also work. Be careful not to cut yourself!

If you're not comforting using a knife, try a chestnut scoring tool instead (affiliate link).

How to Roast Chestnuts in the Oven

Roasting chestnuts in an oven is easy to do:

1. Place prepared chestnuts in a single layer on a sheet pan with the X facing up.
2. Roast at 425°F until they smell sweet and nutty and the shells start to peel back where you scored them.
3. Chestnuts are cooked when they smell nutty and are HOT to the touch.
4. If your chestnuts are a bit underdone, pop them back into the oven for a few more minutes.
5. Peel the chestnuts while they're warm and enjoy.

Please scroll down to the recipe card to get the full ingredient list and recipe instructions.

I've found that roasting chestnuts for about 15-20 minutes works for the large imported chestnuts that I find in most groceries.

Smaller chestnuts only take about 7-10 minutes, though.

How to Peel Off the Shells

If you want to get the shells and the bitter paper-like membrane off of the chestnuts, you must peel them when they're still very warm.

In my experience, the hotter they are, the easier they will be to peel.

Unfortunately, as chestnuts cool, the membrane begins to stick to the flesh of the nut. Once the chestnuts have cooled completely, you may find that the membrane is downright impossible to get off (although I believe this is an issue with older chestnuts as well).

My trick for handling hot chestnuts is to use an old kitchen towel.

I take one end of the towel, cover my left hand, and place the chestnut in that hand. Then, I use the other end of the towel in my right hand to peel off the shell.

Not only does the towel protect my hands from the heat, but I'm less likely to cut myself with the sharp chestnut shells this way, too.

I can't tell you how many times I've cut my fingers on sharp bits of shells. It's not fun!

How to Eat Roasted Chestnuts

When it comes to enjoying cooked chestnuts, I like to eat mine like popcorn. Instead of pouring salt and butter over them though, I like to dip the chestnuts one at a time into melted butter and give them a tiny sprinkle of salt.

Actually, they do have a popcorn-like quality, with their mild sweet nutty flavour and a slightly tender texture.

Ways to Use Roasted Chestnuts

You can use cooked chestnuts in savoury recipes like:

• Porcini and Chestnut Soup
• Chestnut Carbonara
• Caramelised Onion, Pear and Chestnut Stuffing

or sweet preparations like:

• Marrons Glacé
• Baked Rice Pudding with Chestnuts
• Chocolate Chestnut Truffles

How to Store Roasted Chestnuts

Roasted chestnuts have the best flavour and texture when they're freshly cooked, so they're best enjoyed hot out of the oven.

However, you can cooked chestnuts in the fridge or freezer to use later.

How to Store Cooked Chestnuts in the Fridge

To store roasted chestnuts in the fridge, peel them and let them cool completely. Then, place them in an airtight container and refrigerate for 2-3 days.

For best results, reheat chestnuts in a skillet on the stovetop with some butter before serving to restore their texture and flavour.

How to Store Cooked Chestnuts in the Freezer

To store cooked chestnuts in the freezer, peel them and let them cool completely. Then place them in a single layer on a sheet pan lined with parchment paper and put the in the freezer.

Once the chestnuts are frozen solid, transfer the chestnuts into an airtight freezer-safe bag or container and freeze for up to 3 months.

To defrost, thaw in the refrigerator overnight. Then reheat chestnuts in a skillet on the stovetop with some butter before serving.

What to Eat with Chestnuts

Although roasted chestnuts are a delicious addition to a variety of recipes, many people enjoy snacking on them as they are.

Since chestnuts are a starchy food (and can be salty if you serve them with salt and butter), I like to pair them with something flavourful and sweet like apple cider, spiced hot chocolate or eggnog.