279. Roasted Rosemary Chestnuts

We can’t let December pass without hearty roasted chestnuts can we?!
Without roasted chestnuts, it would be like winter never came.
My favorite method included a single ingredient: chestnuts. I would score them with an X, and dry-fry them covered in a pot over the stove.But this year I came across a different and buttery version from Bon Appetit, and decided to give it a go.
I was good, very good even. Worth giving it a go.
But I still prefer my old method.


1 kg fresh unshelled chestnuts
2-3sprigs rosemary
1/4cup  butter, melted
2 tsp (or more) salt
Pinchof freshly grated nutmeg
Freshly ground black pepper



Preheat oven to 425°F.
Place a large sheet of foil on a rimmed baking sheet.

Place chestnuts, flat side down, on a work surface.
Using a utility knife or a sharp 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 helps them steam while roasting).
Drain chestnuts and pat dry; place in a medium bowl.
Add rosemary, butter, 2 teaspoons salt, and nutmeg.
Season with pepper and toss to thoroughly coat.

Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired.
Serve hot or warm.


 صحة و عافية


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