- Preheat oven to 220°C. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts flat side down on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to create an X. Soak in a bowl of hot water for 1 minute (this will assist steaming of the chestnuts while roasting).
- Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
- Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
- Transfer your roasted chestnuts to a platter using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt if desired. Serve hot or warm.
Roasted Chestnuts
Recipe by Tad Lombardo
Chestnuts have a sweet and nutty flavor and their texture is like a firm baked potato. Unlike other nuts they contain very little fat or oil and are gluten free.
Ingredients
- 900g Fresh Unshelled Chestnuts
- 2-3 sprigs Fresh Rosemary
- ½ cup Butter, melted
- 2 tsp Kosher salt
- Freshly grated nutmeg
- Freshly ground black pepper
