Have you ever wondered how to roast chestnuts? Surprisingly, there is no special equipment required. All it takes is 20 minutes and 5 Easy Steps for Oven Roasted Chestnuts.
I spotted them last week-end and I felt like a kid in a candy store!
Chestnuts!!!
The holidays would not be the holidays without them. So, if you have ever asked yourself how to roast chestnuts, I would like to show you my 5 Easy Steps for Oven Roasted Chestnuts.
I feel like I should include a disclaimer – as the saying goes, perfection is not of this world. Believe me when I tell you that I have tried all kinds of methods in my “how to roast chestnuts”quest. I have come to the conclusion that no one method is 100% perfect.
In other words, what I’m trying to say is that there will always be a few chestnuts that will get stuck to their shell. But despite that, the method I’m about to share with you is the best that I’ve found.
What do I need to make Roasted Chestnuts?
- Chestnuts! No surprise here. You can use as many chestnuts as you like. Make sure they are firm to the touch.
- Water. That’s right, our chestnuts are going to get boiled before getting baked.
As far as accessories are concerned, you need a cutting board, a sharp serrated knife, a large pot and a baking pan.
How to Roast Chestnuts:
1- Preheat oven to 425°: A very hot oven is key for the chestnut to separate from its woodsy skin. Make sure the oven rack is placed in the middle.
2- Make an incision: Lay the chestnut flat on your cutting board. With a serrated knife, make a lengthwise slit down the entire middle surface, on the long side. Make sure you hold down the chestnut firmly on the cutting board (be careful not to cut yourself as the outer shell is very slippery).
You must also make sure that the incision cuts through the inner skin of the chestnuts. The incision will allow the steam to escape from the nut as it is being heated. If the chestnuts are not properly scored, they will explode in the oven… that’s a fact I’ve confirmed myself…
3- Boil the chestnuts: Place the chestnuts in a pot of cold water. As soon as the water begins to boil, remove the chestnuts with a slotted spoon and place on a shallow baking pan. This quick boil will create the perfect environment for steam to be created once they hit the hot oven.
4- Roasting chestnuts in oven: Place the chestnuts with the flat side down, the cut side up in a single layer in your baking pan. Roast in the oven for about 15-20 minutes. This time can vary based on the size of your chestnuts. I will give the pan a few shakes throughout the roasting time. You will notice that the shell splits open as they roast. The only way to know if they are cooked through is by eating one of the roasted chestnuts.
5-Wrap them up: Once you have obtained perfectly oven roasted chestnuts, remove from the oven and wrap them in a clean tea towel. Allow the wrapped chestnuts to sit in the towel for about 10-15 minutes.
Your perfectly roasted chestnuts are now ready to be served.
Tips, Tricks and Recipe Notes:
Chestnuts are easier to remove from their shell when they are warm. If you have leftover chestnuts, you can peel them and refrigerate them for a day or two. Your peeled chestnuts can also be frozen.
When purchasing look for chestnuts that
- have a glossy look;
- are unblemished;
- are firm to the touch and
- feel heavy for their size.
Always try to roast your store bought chestnuts within 2-3 days as the freshness will not last very long, even in the fridge. If you uncover moldy or bad chestnuts, they need to be discarded. Unfortunately, this can only be discovered once they are roasted and removed from the shell.
Recipe origins
Looking back, I think my whole family was obsessed with how to roast Italian chestnuts.
I remember my Mom trying to grow chestnut trees. She successfully started a few from seed. The trees had a couple of good, chestnut-full years, but unfortunately, the chestnuts would fall before they had a chance to completely ripen.
More often than not, the store bought chestnuts were roasted –oven or fire roasted. My parents had all the gadgets and the pots and the pans to make the best roasted chestnuts.
Sometimes, my mom would just boil them and we would have them as after school snacks.
Did you know that they make absolutely wonderful desserts once they are pureed? Have you ever had chocolate and chestnuts together? Italians desserts from the South are notorious for stuffing these gems in pastry dough.
Of course, chestnuts can just as easily be prepared in savory dishes. Did someone say stuffing?
I adapted this method on how to roast chestnuts from Chef John Mitzewich. Chef John uses no fancy gadgets or knives. Just a serrated knife, a pot and a simple roasting pan. Thanks Chef John!
The holidays would not be the holidays without chestnuts. I know they’ll be part of my Thanksgiving meal. Just 5 Easy Steps for Oven Roasted Chestnuts and they can also be part of your Thanksgiving.
Thanks for allowing me the possibility to share some of my favorite recipes with all of you.
Happy Thanksgiving to you and your loved ones ♥
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have used this method to roast chestnuts, I would love to hear about it in the comments below and be sure to rate the recipe!
5 Easy Steps for Oven Roasted Chestnuts
Ingredients
- 16 ounces Chestnuts or as many as desired
- water
Instructions
- Preheat oven to 425°: Place oven rack in the middle.
- Make an incision by laying the chestnut flat on your cutting board. With a serrated knife, make a lengthwise slit down the entire middle surface, on the long side. Make sure you hold down the chestnut firmly on the cutting board (be careful not to cut yourself as the outer shell is very slippery).
- Place the chestnuts in a pot of cold water. As soon as the water begins to boil, remove the chestnuts with a slotted spoon and place on a shallow baking pan.
- Place the chestnuts with the flat side down, the cut side up in a single layer in your baking pan. Roast in the oven for about 15-20 minutes.
- Once you have obtained perfectly oven roasted chestnuts, remove from the oven and wrap them in a clean tea towel. Allow the wrapped chestnuts to sit in the towel for about 10-15 minutes.
- Serve immediately.
Video
Notes
Nutrition
GIna Bosco says
i made your recipe lastnight for my mom and she loved it, they were so easy to peel the skin off! thanks for sharing!
Maria says
How wonderful Gina! Thanks for sharing.
Louise says
I like my chestnuts salty, and can never get the salt to stick. Would a solution be to salt the boiling water?
Maria says
I know that you can add certain herbs like bay leaf to flavor them while they are boiling. Although I have never tried it, I think it should work. Since they are not cheap, I would try a small batch just to make sure you are happy with the results. Would love to hear about your results if you do decide to try this. Thanks, Louise.
Mary McFarland says
I have never roasted chestnuts before and I was pleased with the results after using your method. I am wondering if you have a use for the water after the chestnuts have boiled. A pudding or maybe a drink? Thanks for any ideas!
Maria says
How wonderful Mary! Thanks for taking the time to comment. I can’t think of anything but perhaps someone reading your comment can offer some suggestions. Thanks again for stopping by.
Tina says
Having grown up in an Italian household chestnuts were served at the end of every holiday meal. They aren’t that easy to make.
This recipe is the best ever. Easy to follow. Easy to prepare and easy to eat. They come out of the shell without the skin sticking to them.
Thank you Maria for sharing this recipe.
Maria says
My pleasure Tina! So many memories associated with chestnuts… thanks so much for stopping by.
Recipe searcher says
Very tender and not dry. Quite easy to peel too. Perfect, thank you!
Maria says
Thanks so much for taking the time to comment, appreciate it!