Roasting chestnuts in the microwave is great when you just want enough for a snack, but if you’re feeding a crowd or need a large quantity for a recipe, oven-roasting is the way to go. Here’s my process for roasting chestnuts in the oven:
1. Score an “X” in the pointed end of each chestnut. Then, stick them on a cookie sheet, and slide them into a 425 degree oven.
2. Roast the chestnuts until the shell peels back around your score mark. This could take anywhere from 10-30 minutes – it just depends on the size of the nuts and the year (expect it to take less time on a rainy year). Be careful not to leave your nuts in too long because they’ll eventually become too hard to eat.
3. Allow the chestnuts to cool slightly. Then, peel off the shells as soon as you can handle them without burning your fingers. Work quickly because the shells are easiest to get off when they’re hot. Enjoy your chestnuts while they’re still warm, or incorporate them into a tasty recipe (like the one I’ll be sharing tomorrow).
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