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
Jordan
Which is it, 15 or 20 minutes? 5 minutes is a broad range for a baking time.
Maria
Thanks for your interest Jordan. I agree. As you probably know, chestnuts come in many different sizes. That is why I mention in the article, “This time can vary based on the size of your chestnuts”. Another factor is the actual oven… everyone’s oven is a little different… you know your oven better than anyone else. The best is to actually pull one out of the oven and taste for doneness. Enjoy!
Luisa Bellissimo
Made these for the family. The best ever. Will make them again at Christmas. Thanks for the back story and easy instructions. We always have chestnuts either boiled or roasted. We even have had them raw as my Nonna used to patiently peel them. They are delicious any which way! A fellow Italio/canadese from Woodbridge Ontario. 👍
Maria
Thanks so much for taking the time to share Luisa. Buon Natale to you and your loved ones!
Sandy Tabin
tried. had between 17-20 chestnuts. 3 were edible after i got done. the shells would not come off most and some were grayish inside.
i did not not use serrated knife, i did not position directly in middle of oven (they were 2/3 high)
I used tin foil rather than pan
I had them in oven 15 minutes
i added them to water when water was halfway to boil not into cold water
Did any of these ‘flubs’ cause them not to turn out? What else might have?
Thanks, did enjoy the 3
Maria
Thanks for sharing Sandy. I would humbly say that yes, the details make a difference. I also think you probably had a bad batch of chestnuts as they are not supposed to be grey in color but rather creamy white.
Laurie Martinez
I loved this recipe although i don’t know how fresh the chestnuts were. It reminded me of hard boiled eggs when some peel easily out of the shell and some you have to fight with. This was better than the first way I tried it to make my stuffing. My mom used to cut a cross into the shell and roasted them but these were hard to peel. I live in Montana so the imported chestnuts from Italy might have not been the best but I was thrilled to find some this year. Thank you for the help to keep this tradition.
Laurie
Maria
My pleasure Laurie. I love the comparison of chestnuts to hardboiled eggs. I agree with you, I have no doubt the “freshness” of the chestnuts plays a role in the whole process of peeling them. Thanks for the great comment.
Tom
good recipe, but confusing on one point: you specify a serrated knife. Why does your image show a non-serrated knife?
Maria
Thanks for your interest Tom. If you look carefully at the knife, it does have little tooth-like ridges. I have an old little knife but it does the job! Thanks again for stopping by.
Vicki
Thanks! Used the recipe for the chestnuts in our Thanksgiving stuffing. I’ve never roasted chestnuts before and since they were very pricey this year, I wanted to make sure that I didn’t mess them up!
Maria
My pleasure Vicki! Happy Thanksgiving!
Van
Thank you so much for sharing this method of roasting chestnuts. The BEST AND EASIEST by far. I have been doing chestnuts since I was a child and this method was the best. Let me just say no bloody fingers or cuts this year. Shells and skins just peeled right off. AMAZING! I have already shared this technique with my brother. You just made our ( and our future heirs) Thanksgiving prep easier.
Maria
I am so thrilled to read this! Thank you! Happy Thanksgiving to you and your loved ones.
Mic
Have roasted chestnuts for years having grown up eating them from street vendors in Philadelphia and NYC. Always progressed by hit or miss. I love the clarity and practicality of this recipe as well as the stunning photographs. and smart tips. Right now I’m preparing a traditional Thanksgiving dinner for the three other American ex-pats living in this small Greek fishing village, who have all been in safe lock down since June. The chestnuts come from a local mountain village Kastania (“chestnut”), known in pre-virus times for its annual festival. So they are wonderfully fresh.
One practical tip: I grip them with a pair of vice-grip adjustable pliers. Like the author, I came to this after too many so far unsuccessful attempts to slash my fingers.
Maria
How wonderful to have fresh chestnuts! Great tip Mic! Thanks so much for sharing, appreciate it!
Solange Issa
Follow the recipe and you’ll have the best roasted chestnuts ever! Thank you so much for sharing!
Maria
How wonderful! Thanks Solange!
Mary S. Roberts
I roast my chestnuts without boiling them and they are always delicious.
Come out of their shells very easily.
Will try your recipe and share it with friends.
Thank you.
Maria
That’s great Mary! Thanks for sharing.