Perfect Roasted Chestnuts Recipe

Perfect Roasted Chestnuts Recipe

Last year, right before Christmas, I went to this French outdoor pop-up Holiday market. The market itself was a little underwhelming but what stuck with me were fresh roasted chestnuts that I enjoyed on that cold day. I quickly went to the nearest and bought chestnuts to try making at home but unfortunately it was too late in the season and most of the ones I made weren’t good anymore. The best season for chestnuts is NOW, from late October to early December. This perfect roasted chestnut recipe is a fun add to your Thanksgiving meal or even as a starter.

This is a fun thing to eat because it also turns into an activity since you have to work on taking off the shell. If you cut the x’s right into the shell of the chestnuts then removing the outer shell isn’t hard and also allows for the chestnuts to cook well. Making the x’s also prevents the chestnuts from exploding from the pressure of the heat.

Where to Buy and How Much

I’ve looked in a few different grocery stores and in NYC chestnuts hover at around $7-$10 per pound. I purchased a 3 pound bag from Whole Foods for $19.99 which was the lowest I was able to find them at.

Check out other easy Thanksgiving recipes from me by clicking here!

INGREDIENTS

Raw Chestnuts (however many you want)

INSTRUCTIONS

1. Preheat over to 425F.
2. Wash the chestnuts and pat dry.
3. Next take a sharp knife and carve x’s into the round part of the chestnut. Try to make the x’s on the bigger side.
4. Add chestnuts to a baking pan and bake for 20-25 minutes until you see the outer shell where you made the x has pulled back.
5. Take out and let cool for a minutes, then take off the peel and enjoy!