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
Lynne
I’m lucky enough to live in Italy with generous neighbours who give us a big bag of chestnuts from their Castagneto every year…and every year, I fiddle with sharp knives or burn my fingers on the stove top….THIS YEAR I FOUND YOUR INSTRUCTIONS….and this year we’re enjoying chestnuts like never before……So in return, I want to share a recipe I got from Emanuele…fiddly but a nice change if you’ve got plenty to cook up. He takes a generous helping of fennel seeds and boils them in water with a bowl of chestnuts (after peeling them…the hard bit!) and a spoonful of honey for 20 minutes. Buon appetito !
Maria
Fresh chestnuts must taste heavenly! Thanks so much for sharing Lynne, sounds amazing!
Joy
How wonderful!! This recipe sounds so easy! My daughter has been asking for years why we don’t “roast chestnuts on an open fire”. Will try it this weekend as I just found fresh chestnuts in the store! Is there something special that can be served with the chestnuts, as a beverage? I’m thinking hot apple cider but please let me know if there is something that pairs nicely… Thank you
Maria
We have always enjoyed them as an after-dinner snack, usually with coffee. Hot apple cider sounds lovely. Thanks for stopping by Joy.
Lu
Ever since I was a kid, I have been harvesting sweet chestnuts. This is the very first time in 50+ years that I used a method for roasting these sweet chestnuts that actually worked perfectly. Your method rocks!!! Thank you so much!!!!?
Maria
How wonderful Lu! I can only imagine how beautiful your trees must be! Thanks for taking the time to share.
Luisa Bellissimo
Sounds great. Will try it next time I make chestnuts.
Thanks from a fellow Italo-Canadese from Woodbridge Ontario.
Maria
Nice to “virtually” meet you Louisa! Enjoy!
Doreen Said Haber
Excellent!☺😍
Maria
So thrilled to read this! Thanks for sharing Doreen.
Chip Young
I’ve oven-roasted chestnuts for over 20 years. Temp is 350 degF for 25 minutes placed in the middle of the oven; no boiling beforehand. Shells and skin come right off like a clamshell using the same scoring method mentioned here. 1/4 of the kernels pop out of the shell in the oven.
Maria
Thanks for sharing Chip!
Laura Bridge
Oh my goodness Maria! I tried the recipe for roasting chestnuts last night and it was amazing!!! Thank you. I already told my sister and parents about it! I take pride in my Italian heritage and have introduced chestnuts to a few of my “ mangia cake” friends who now love them as much as I do. This makes them so much easier to enjoy! Thanks again.
Laura
Maria
lol… thanks so much Laura! I am so thrilled to read this. Enjoy!
Amanda Walker
Brilliant – thank you! I’ve struggled to find the best way to cook chestnuts, this is by far the best. Thanks a million 🙂
Maria
Thrilled to read this! Thanks for sharing Amanda!
Giuditta Reppi
The holidays for my Italian family just aren’t right if we don’t have chestnuts at the end of the meal, but results have always been uneven. I’m posting this on Facebook to share with my Italian friends; thanks so much!
Maria
Thanks so much for sharing Giuditta, enjoy!
ANN
Nice recipe, thanks. I want to try boiling in salt water next time, what do you think?
Maria
Thanks so much Ann. I have never tried but I think you should get great results. I have had a few comments on social media where herbs and spices are added and they are very happy with the results. Would love to hear about your results if you do decide to try it. Thanks in advance.