Oven Roasted Chestnuts
Don't have access to an open fire? No problem! Here's how to roast chestnuts in the oven.
Servings: 4 servings
Equipment
- Pairing Knife (or a chestnut scoring tool)
- Cutting Board
- Sheet Pan
- Towel
Ingredients
- 1 pound chestnuts
- 1 teaspoon salt
- 1 tablespoon salted butter melted (optional)
Instructions
- Preheat oven to 425°F.
- Wash and dry your chestnuts.
- Place chestnuts flat side down on a cutting board. Use a sharp knife to carefully cut a slit or an "x" into the top of each chestnut, or use a chestnut scoring tool.
- Place scored chestnuts in a single layer on a baking tray, with the x facing up.
- Roast chestnuts in the centre of the oven for about 15-25 minutes*. Chestnuts are done when they smell nutty and they are hot to the touch. The shells may begin to curl up as well.
- Remove chestnuts from oven, and allow to cool enough to handle them. Peel warm chestnuts using fingers and a tea towel, working quickly. Discard any chestnuts that are mouldy on the inside.
- Serve shelled chestnuts with salt and melted butter, if desired.
Video
Notes
Tips for Buying Chestnuts: Look for chestnuts that are shiny and hard, with a vibrant brown colour. They should be heavy for their size, have no cracks, and don't rattle when you shake them.
Cooking Tips: Tiny chestnuts may only take 7-10 minutes to roast, while large ones may take up to 25 minutes. Be careful not to burn your chestnuts, as they will become too tough to eat.
Peeling Tips: Try to peel the chestnuts while they are still hot, as the paper-like skin that covers each chestnut becomes very difficult to remove once they have cooled down. Protect your hands by using an old kitchen towel (see photo in blog post).
Check for Mould: Be sure to discard any chestnuts that are mouldy. You might notice mould when you cut into the chestnut, but sometimes you won't see it until you start peeling the cooked chestnuts.
How to Store Cooked Chestnuts: Store roasted and peeled chestnuts in an airtight container in the fridge for 2-3 days, or in the freezer for up to 12 months.
How to Reheat Chestnuts: Warm defrosted chestnuts in a skillet on the stovetop with a bit of butter. Avoid heating dry chestnuts in the microwave as they can catch on fire.
Food Safety: Sweet chestnuts look similar to horse chestnuts (sometimes called conkers or buckeyes), but they are not the same. Sweet chestnuts have a pointy end, whereas horse chestnuts are more round in shape. Horse chestnuts are toxic to humans and should never be eaten. Buy your chestnuts from a reputable grocer to avoid any issues.
Nutrition
Serving: 0.25lb | Calories: 247kcal | Carbohydrates: 50g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 609mg | Potassium: 549mg | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 46mg | Calcium: 22mg | Iron: 1mg
