Roasted Chestnuts

Instructions

1. Preheat your oven to 425°F (220°C). This is important to ensure that the chestnuts roast evenly.
2. Using a sharp knife, carefully cut a large ‘X’ on the flat side of each chestnut. This will allow steam to escape and make peeling easier after baking. Be cautious and take your time.
3. Place the scored chestnuts in a large bowl and cover them with 2 cups of water for 10 minutes. This helps to soften the shells for roasting.
4. Drain the chestnuts and pat them dry with a kitchen towel. Drying them ensures they will roast nicely instead of steaming.
5. Lay the chestnuts out on a roasting pan or baking sheet in a single layer. Make sure the scored side is facing up to allow the shells to open up further during roasting.
6. Drizzle the chestnuts with 1 tablespoon of olive oil and sprinkle 1 teaspoon of salt over them. This adds flavor and helps with the roasting process.
7. Place the pan in the preheated oven and roast the chestnuts for about 25 to 30 minutes. Check every 10-12 minutes to ensure they are roasting evenly. The shells should pull back slightly and the meat should be tender.
8. Remove the chestnuts from the oven and cover them with a kitchen towel for 10 minutes. This steaming step makes them easier to peel later.
9. Once cool to the touch, peel off the shells and the thin brown skin underneath. Use a nutcracker if needed to handle stubborn shells. Enjoy the warm, rich flavor of the roasted chestnuts!