Roasted Chestnuts
This Roasted Chestnuts recipe is all about simple, cozy goodness. Just grab some chestnuts, a bit of olive oil, and a sprinkle of salt, and you're on your way to making a warm, yummy snack. It's easy, fun, and perfect for those chilly winter days when you just want something comforting.
Servings: 6
Calories: 338kcal
Ingredients
- 2 pounds fresh chestnuts
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- sprigs of rosemary or thyme optional
Instructions
- Crank up your oven to 425°F (220°C).
- Rinse the chestnuts and pat them dry. Take a sharp knife and cut an "X" into the flat side of each chestnut. This is key; it lets the steam escape and keeps the chestnuts from chest-nut exploding in your oven.
- Place the scored chestnuts in a bowl, drizzle with olive oil and sprinkle with sea salt. Toss them around like they're enjoying a winter snowfall.
- Arrange your chestnuts on a baking sheet, ideally in a single layer for even roasting. If you've chosen to add sprigs of rosemary or thyme, scatter them around the chestnuts.
- Transfer the baking sheet to the oven and roast for about 20-30 minutes. You'll know they're ready when the shells have pulled back where you scored them, and the nut inside is soft.
- Carefully remove the chestnuts from the oven (they're hotter than a reindeer in a red nose, so watch out!). Let them cool for a few minutes.
Notes
- Scoring is Key: Remember to score each chestnut with an 'X' to prevent them from bursting in the oven and for easier peeling after roasting.
- Oven Watch: Keep an eye on your chestnuts while they're in the oven, as roasting times can vary depending on their size and your specific oven.
- Peeling Hot: Peel the chestnuts while they're warm for the easiest removal of the shell and inner skin.
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage.
- Reheating: To reheat, simply warm them in the oven or microwave until heated through.
Nutrition
Serving: 1serving | Calories: 338kcal | Carbohydrates: 67g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 391mg | Potassium: 732mg | Vitamin A: 39IU | Vitamin C: 61mg | Calcium: 29mg | Iron: 1mg
