Thursday, December 5, 2013

Roasted Chestnuts Recipe

Roasted Chestnuts Recipe

  • 1/2 lb chestnuts
  1. Preheat the oven to 350F
  2. Use a paring knife to cut a thin line across the chestnuts. The knife should pass through the shell just barely into the flesh of the nut.
  3. Place the nuts in a rimmed baking dish and bake for 35 minutes.
  4. Once finished, remove from oven and peel the flesh away from the shell and the papery skin.
  5. Enjoy!
Recipe adapted from Huffington Post

Buttery Roasted Chestnuts
  • 2lbs chestnuts
  • 3 sprigs fresh rosemary
  • 1 stick unsalted butter, melted
  • 2 teaspoons kosher salt
  • a pinch of ground nutmeg
  • pepper to taste
  • Preheat the oven to 425F
  • Line a large, rimmed baking sheet with foil
  • Use a paring knife to cut an X into each shell, just barely into the flesh of the nut.
  • Soak the nuts in a bowl of hot water for 1 minute.
  • Pat the nuts dry, then place in a medium bowl.
  • Add rosemary, butter, 2 teaspoons salt, nutmeg, and pepper. Toss in bowl to liberally coat each nut.
  • Place chestnuts in a single layer on the baking sheet, then gather the edges of the foil around the nuts, leaving a large opening at the top.
  • Roast the nuts in the oven for about 30-45 minutes, or until the shells of the nuts start to curl.
  • Remove the chestnuts from the oven and toss them again with any leftover butter, then season with salt again if desired.
  • Serve hot or warm.
  • Enjoy!
Recipe adapted from BonAppetite

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