Buttery Roasted Chestnuts
- Total time: 1 hour
- Servings: 8
- Calories: 90 kcal
No open fire is needed for this delicious recipe — just your own oven. Make this healthy treat for the holidays — or anytime. Try the recipe now!
Ingredients
- 2 pounds fresh unshelled chestnuts
- 2 to 3 sprigs rosemary
- 1/2 cup (1 stick) unsalted butter (melted)
- 2 teaspoons (or more to taste) kosher salt
- Pinch of freshly grated nutmeg
- Freshly ground black pepper
Instructions
- Preheat oven to 425°F.
- Place chestnuts flat side down on a hard surface.
- With a utility or paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X.
- Soak in a bowl of hot water for 1 minute. (This will help them to steam while roasting.)
- Drain chestnuts and pat dry.
- Place in medium bowl with rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss.
- Arrange chestnuts in a single layer in the center of a foil lined baking sheet.
- Gather up the edges of foil around the chestnuts, leaving a large opening on top.
- Roast until the peel begins to curl up and the chestnuts are cooked thoroughly (30 to 45 minutes), depending on the size and age of nuts.
- Transfer chestnuts to a platter using a spatula to scrape in any butter and spices with them; toss to coat.
- Season with more salt if desired. Serve hot or warm.
