Roasted Chestnuts Recipe: A Cozy Winter Treat You’ll Love

I’ve included some videos below for those who prefer to watch rather than read.

Roasted chestnuts are a tasty winter treat you can easily make at home. You can roast chestnuts in your oven in about 25-40 minutes. The key is to cut an “X” on the flat side of each chestnut before roasting. This helps them cook evenly and makes peeling easier.

To get started, soak your chestnuts in water for 30 minutes. Then spread them on a baking sheet and pop them in a 425°F oven. When they’re done, the shells will have cracked open. Peel and enjoy them while they’re still warm!

Exact Ingredients (Roasted Chestnuts Recipe) + Possible Substitutes

You’ll need:

• 1 pound fresh chestnuts
• Water for soaking
• Salt to taste (optional)

That’s it! Roasted chestnuts are simple and need very few ingredients.

If you can’t find chestnuts, try these substitutes:

• Pistachios: Great for stuffings or purées. Use pistachio spread for baking.
• Sweet potatoes: Japanese or purple varieties work well in stuffings.
• Pumpkin seeds: Add a nice crunch to salads or baked goods.
• Sunflower seeds: Slightly sweet, good for salads and baking.

To use seeds, replace 1 cup of chestnuts with 3/4 cup of seeds.

For a sweet twist, try this glaze:

• 1/2 cup brown sugar
• 1 tablespoon water
• 1 tablespoon butter

Mix these in a pan, coat your roasted chestnuts, and bake for 10 minutes at 350°F.

Remember, each substitute will change the flavor and texture of your dish. Experiment to find what you like best!

Instructions

Preheat your oven to 425°F (218°C). This high heat will help roast the chestnuts perfectly.

Grab a sharp knife and carefully cut an “X” on the flat side of each chestnut. This allows steam to escape and makes peeling easier later.

Place the chestnuts on a baking sheet, cut side up. Make sure they’re in a single layer for even cooking.

Roast the chestnuts for 20-25 minutes. They’re done when the shells have split open and the insides are soft.

Take the chestnuts out of the oven and let them cool for a few minutes. Be careful, they’ll be hot!

Peel the chestnuts while they’re still warm. The shells and inner skin should come off easily.

Enjoy your roasted chestnuts right away! They taste best when they’re warm and fresh from the oven.

Here’s a quick tip: If you want sweeter chestnuts, toss them with a bit of melted butter and brown sugar before roasting.

Tips, Tricks & Storing

Score your chestnuts before roasting. Cut an “X” on the flat side with a sharp knife. This helps them cook evenly and makes peeling easier.

Soak chestnuts in water for an hour before roasting. This step adds moisture and improves the texture.

Roast chestnuts at 425°F (218°C) for 25-30 minutes. Keep an eye on them and turn them a few times for even cooking.

Peel chestnuts while they’re still warm. Use a clean kitchen towel to protect your hands from the heat.

Try these fun variations:

• Toss roasted chestnuts in melted butter and salt
• Coat them in brown sugar and cinnamon for a sweet treat

To store roasted chestnuts:

1. Let them cool completely
2. Place in an airtight container
3. Keep in the fridge for up to 3 days

You can also freeze roasted and peeled chestnuts for up to 6 months. Just pop them in a freezer bag and squeeze out the air.

For easy snacking, chop roasted chestnuts and add them to trail mix or sprinkle over salads.