Roasted Chestnuts Recipe - How to Roast Chestnuts in the Oven (2024)

FAQs

Do you have to soak chestnuts before roasting? ›

Roasting chestnuts can give them a tender texture while bringing out their natural sweetness. You don't necessarily need to soak them before roasting them, but it can go a long way in helping you to remove the shells after they're done cooking.

When cooked, the shells will burst open, and the chestnut will be golden brown. Roast until the shells begin to peel back where you cut into them. “Keep a careful watch to ensure they are not overcooked or undercooked,” Patton says. “Either will result in hard chestnuts and the inner skin will be difficult to remove.”

Let soak for at least 30 minutes and up to 1 hour. Drain the chestnuts and pat dry. Spread the chestnuts in a roasting pan and roast in a preheated 400°F oven for 15 to 20 minutes, or until the shells are brittle and have curled back somewhat at the X.

You can boil the chestnuts for about 20 minutes to loosen the skins, they are often easier to peel after boiling. Scoop them from the water a few at a time and leave until cool enough to handle before peeling. The peeled chestnuts can be roasted for about 20 minutes, to add extra flavour.

One of the common mistakes is overcooking the chestnuts. Chestnuts cannot be cooked for over 20 minutes otherwise you risk them losing a lot of moisture. Small chestnuts, will only take about 10 minutes to cook, larger ones will only take about 15 minutes.

Chestnuts are fresh produce and should be refrigerated in a paper bag in the crisper for 2 to 3 days or in an airtight container for up to 10 days, prior to use.

Roasted chestnut is a popular autumn and winter street food in East Asia, Europe, and New York City. Asian chestnuts (Castanea crenata, C. mollissima) as well as European chestnuts (C. sativa) can be used.

Deer Are Programmed to Eat Chestnuts

This highly nutrient-rich food source provides critical energy during the rut in the fall. Chestnuts also have no bitter-tasting tannic acid (tannin). Deer have thousands more taste buds than humans and are sensitive to bitter tasting tannins.

What are the benefits of eating chestnuts? ›

These nuts are a good source of fiber, which helps keep you regular and supports the growth of healthy bacteria in your gut. Chestnuts are also gluten-free, which makes them a healthy choice for people with celiac disease. The fiber in chestnuts can also help balance your blood sugar.

They can be cooked whole alongside meat, as with our roast guinea fowl dish and they pair perfectly with Christmas sprouts. For a vegetarian alternative, team chestnuts with parsnips in this modern take on a nut loaf or serve them in a stunning savoury cake packed with butternut squash and lentils.

Chestnuts are a good source of many vitamins and minerals, such as copper, manganese, vitamin B6, vitamin C, thiamine, folate, riboflavin, and potassium. They are also a good source of fiber, with 15% of your daily needs in 10 roasted chestnuts.

Once the chestnuts are scored, the next step is an absolute must. The scored chestnuts need to soak in water. The soaking period allows the shells to fill up with water. The water in turn produces a steaming effect when the chestnuts roast, forcing the shells to burst away from the nut.

Soaking will rid the nuts of any dirt or worms (which are unlikely to still be present but just to be sure). Dry the chestnuts thoroughly before you attempt to cut their shells. Scoring an “x” in the shell on the domed side (the flat side will face the fire), will keep the nuts from exploding while being roasted.

How to prepare chestnuts. To peel fresh chestnuts, rinse, then make a nick in the skin on the flat side of each and simmer in a pan of water for 15 minutes or roast in the oven for 15 minutes. Then peel, taking care to remove both the outer shell (quite easy) as well as the inner brown membrane (trickier).