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°F: 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!
Recipe
5 Easy Steps for Oven Roasted Chestnuts
Ingredients
- 16 ounces Chestnuts or as many as desired
- water
Instructions
- Preheat oven to 425°F (218°C). Place the 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 them on a shallow baking pan.
- Place the chestnuts with the flat side down, and 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 them 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
John Paul Dean
We haven’t tried your method,….yet, but we will do so this season. Thank you.
Maria
Thanks John. Enjoy!
Phyona
Perfect !! Your method is the best.
Maria
Thanks so much, Phyona.
Sherri
Excited to try this method soon. My husband found American chestnuts last fall we have frozen raw. The first bag I tried roasting was very difficult to shell. We understand why our forefathers and mothers were so thin. The effort it takes to husk (OUCH!) and score and peel chestnuts makes them worth $1000 a pound if I were to sell them!
Maria
LOL… I needed a good laugh today. Thanks so much Sherri ♥ Thanks for stopping by!
Phyl Smith
Thanks for this recipe. I forgot to wrap mine in a kitchen towel after roasting them but, except for my nails needing a manicure after that, they were pretty easy to peel. I will be making them this way next time.
Thanks again for sharing.
Maria
Thanks, Phyl!
Sandy allcorn
We used to have brussel. Sprouts and chestnuts with mushroom soup when i was a child . i am doing that now.
Janet
I must say I rarely if ever write reviews of recipes I find online but I just had to write about this one. I was looking for a recipe to roast my chestnuts on my woodstove for New Year’s Eve tonight but came across this one for the oven and decided to go the easy route. I followed it exactly except that I had soaked the chestnuts in a pan of water for about an hour before I found this recipe. They came out scrumptious! Thanks for sharing and I will definitely make them again when I happen to find some quality chestnuts in Michigan.
Maria
How wonderful Janet! Thanks so much for taking the time to comment. I truly appreciate it.
Sandy Kouba
Tried your method at Thanksgiving and it worked great. Decided to roast more for New Years. Forgot the tea towel after removing from the oven and I think that made a difference. I won’t forget next time. Thank you for the recipe.
Maria
My pleasure Sandy. Thanks for sharing!
Jessica Ramesch
Your instructions worked like a charm for me! The chestnuts are a tad dry but delicious, and they were a cinch to peel. I kept them warm in a towel as recommended, taking out a few at a time to shell them once I could handle them. I didn’t have butter or sage so I sauteed them in olive oil with a touch of salt and herbes de provence. My kitchen smells AMAZING and the chestnuts got lovely toasted marks in the pan. Thanks for the perfect cooking tips!
BTW I’m living abroad (in Panama City, Panama) and though I do sometimes see boiled chestnuts at the Asian goods shops I never expected to find fresh chestnuts at the big supermarket I frequent (we get all kinds of imported goods but the chestnuts were a first…for me at least). I’m not sure whether they came from China (our new trading partner) or Europe, but they look just like the ones I’ve seen in Italy (fallen from trees…never got to buy cooked ones from a vendor, though I really wanted to!) Anyway I think they were a bit on the old side, I had to throw away maybe 6 out of 20. Size-wise I think they were mostly standard (medium) size.
Grazie Maria…tanti auguri per un felice 2020.
Maria
Thank you so much Jessica, Happy New Year to you as well. I love your variation with these roasted chestnuts. Thanks so much for taking the time to share, appreciate it!
Carole
THANK YOU! I have amazing memories of my Grandfather roasting chestnuts. Now, as a grandmother myself, I want to pass down the tradition. I made some for Thanksgiving and one cousin commented, “The chestnuts my family always made were dry and nasty. Yours are amazing and now I see why people love them so much!”
After I’ve eaten my fill out of the oven, I save the rest for cornbread stuffing with mushrooms, chestnuts, cranberries and lots of other good things!
Maria
How wonderful to have so many memories! I am thrilled to hear this roasted chestnut recipe worked for you Carole. Thanks so much for taking the time to share, appreciate it.
PeteyPablo
Hi, we used to have Chestnuts every season from when I was a child and my parents would make them. They/we used to just cut x’s or t’s in them and throw them in the bottom portion of the oven. Lol they were great of course but you’d still find some impossible ones to crack. Well, one of my sisters made some this XMas and although they were awesome, there was the occasional, futile, nut. As I look at some remaining chestnuts 🌰 I will definitely try this new way you’ve written about and I can’t wait. I’ll do it tomorrow as I also read that they don’t last long! I remember back in the old days finding the occasional moldy one in your teeth that you’d spit out! Lol thank you for taking the time! Happy New Year!
Maria
Thanks so much for sharing Petey! Yes, you really don’t know until you open up the chestnuts. Happy New Year to you as well!