Roasted Chestnuts
By on · In Ancient Cuisine, Historic Recipes, Holiday Meals, Holidays, Meals, Regional and Ethnic, Techniques
Nothing is more heart-warming than roasted chestnuts. Coming onto the market in Autumn through much of the Winter, these are the food of holiday lore. “Chestnuts roasting on an open fire…”
Roasted Chestnuts
Author: St. Louis Post-Dispatch
Recipe type: Snacks
Serves: 4
Ingredients
- 1 1/2 pounds chestnuts in the shell
- 1/4 Cup vegetable oil
Instructions
- Preheat oven to 400 degrees.
- With a sharp knife, make an X-shaped cut on the flat side of each shell.
- Arrange chestnuts in a roasting pan.
- Sprinkle with oil; toss lightly.
- Roast, uncovered, for 10 to 15 minutes.
- Cool just until easy to handle, then remove shells and inner brown skins.
- Use chestnuts in recipes or to eat out of hand.
Notes
Variation: For hearth-roasted chestnuts, do not make X-cuts on chestnuts and do not use oil.
Lay chestnuts at edge of fire near glowing coals (you don't need a pan). Roast about 10 minutes, turning frequently, until nuts pop.
Shell and eat.
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