Roasted chestnuts are the perfect winter snack. They’re low in fat and calories, and they’re full of fiber, calcium, and vitamin C. However peeling chestnuts is a chore. This technique overcomes that: First you steam the chestnuts in a foil pouch to open the shells and separate the skin from the flesh, then you roast. For an alternative chestnut roasting method, check out our pan-roasted chestnut recipe.
Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator.
This recipe was featured as part of our Winter Ingredients photo gallery
- Yield: About 2 1/4 cups shelled, peeled chestnuts
- Difficulty: Easy
- Total: 45 mins, plus peeling time
- 1 pound chestnuts (about 3 cups)
- 1/2 cup water
- Heat the oven to 475°F.
- Using a sharp knife, cut an “X” about 1 inch long through the shell on the flat side of each chestnut. Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they kiss. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
- Pour the water into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more. Peel when cool enough to handle.