Roasted Chestnuts

Roasted chestnuts are such a traditional winter treat that there’s a song about them – sing along as you roast your own chestnuts.
Yield 4-6 servings
Time 30-45 minutes
  • knife
  • baking sheet or cast iron pan
  • clean kitchen towel
  • 24 uncracked chestnuts
Directions Preheat oven to 400.

Carve an X into the flat side of each chestnut – and by carve, I mean grasp the chestnut firmly and make sure your fingers are out of the way as you press the knife tip through the shell into the nut. This is essential, because otherwise the chestnuts will explode.

Place chestnuts on the baking sheet and bake about 30 minutes, until pressing one cracks the shell open easily.

Wrap chestnuts in a towel until ready to eat. Squeeze open the shell, peel it and the papery inner coating off, and enjoy.

Notes Adapted from The Moosewood Collective’s Moosewood Restaurant Celebrates: Festive meals for holidays and special occasions. It’s part of the vegetarian Christmas menu.

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Roasted chestnuts