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Roasted Chestnuts

One of those ephemeral pleasures of winter. I wonder if they have to import them to California. When selecting chestnuts, make sure they’re dry, dense and firm. Soft ones might indicate mold or rotting.

How to roast chestnuts

  1. Preheat oven to 450F degrees.
  2. Wipe off any dirt. Using a strong, sharp knife (e.g., a good paring knife), make an X on either the flat or rounded side of each chestnut. This will allow hot air to escape, as well as ease peeling.
  3. Place chestnuts in a single layer on a baking sheet. Roast for about 15 to 20 minutes. You’ll be able to smell the aroma.
  4. Peel and consume as soon as they’re easy to handle.

One comment

  1. Bev wrote:

    We have two Chinese chestnut trees (we think!) Are any chestnuts harmful to eat? I want to roast some but only if we are not taking any chances…

    Saturday, 22 September 2012 at 2:02 pm | Permalink

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