If you’re like me, cold weather means more time in the kitchen. Roasted chestnuts are a fall/winter classic and taste even better when they’re homemade!
Here’s what you’ll need for the best roasted chestnuts:
- 1-2 pounds fresh chestnuts
- Sea Salt
- Paring knife
Start by filling a medium-size pot with water and season with sea salt. Cover your water and turn on the heat to get it to a boil.
While your water is heating up, clean your chestnuts by rubbing them with a damp towel.
With a sharp paring knife, make a cut across the belly side of the chestnut. (I find it’s easiest to place the flat side of the chestnut on your surface and push down on the belly side to make your slit.)
Preheat your oven to 400°F. When your water is boiling, add your chestnuts and turn the heat down to a simmer. Let your chestnuts simmer for a full 10 minutes with the lid on.
Drain your chestnuts, then place them on a sheet pan lined with parchment paper and roast them for 20 minutes in your oven, or until tender. (I also like to sprinkle a little bit of sea salt on the chestnuts before they go in the oven.)