Sunday, October 21, 2012

Roasted Chestnuts

Our first official snowfall of the year has came and gone - only to come again with full force!  As a result Christmas music has been dancing in my head.  On our way home from a recent trip to the city, we stopped to pick up groceries along the way and I saw a bin of fresh chestnuts.  Immediately I thought of the infamous line about chestnuts roasting on an open fire from "The Christmas Song" so I couldn't resist buying them. Since (much to my dismay!) we don't have a fireplace at home, and it's well past campfire season - I opted for oven roasting instead. 
I was surprised by the final taste - I was expecting a harder nut with a nuttier taste.  Chestnuts are quite soft (especially once roasted), and the taste is pretty mild. Marc and I both thought they tasted similar to mashed potatoes!  I'm going to try them again later in the week, only this as apart of squash soup!  
- fresh chestnuts, any quantity
Preheat oven to 400 degrees. 
With a sharp knife, cut an "x" in the centre of the chestnut, round side up.  As the chestnuts roast, the shell will curl away enabling easier peeling. 
Roast chestnuts on a baking sheet for about 30 minutes until lightly browned.
Peel the shells away while the chestnuts are still warm.



  1. Oh, boy! I haven't had roasted chestnuts since I was a kid. Thanks for sharing how to do this. :)

  2. Ditto the above! I'm going to see if I can find these at Whole Foods and give this a try.


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