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Oven-Roasted Chestnuts Recipe

Oven-Roasted Chestnuts
Difficulty: Easy | Total Time: 45 mins, plus peeling time | Makes: About 2 1/4 cups shelled, peeled chestnuts

Roasted chestnuts are the perfect winter snack. They’re not high in fat or calories, but they’re full of fiber, calcium, and vitamin C. However peeling chestnuts is a chore. This technique overcomes that: First you steam the chestnuts in a foil pouch to open the shells and separate the skin from the flesh, then you roast. For an alternative chestnut roasting method, check out our pan-roasted chestnut recipe.

Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator.

This recipe was featured as part of our Winter Ingredients photo gallery.

INGREDIENTS
  • 1 pound chestnuts (about 3 cups)
  • 1/2 cup water
INSTRUCTIONS
  1. Heat the oven to 475°F.
  2. Using a sharp knife, cut an “X” about 1 inch long through the shell on the flat side of each chestnut. Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they kiss. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
  3. Pour the water into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more. Peel when cool enough to handle.