Nothing says Christmas like chestnuts roasting on an open fire, right? I have such wonderful memories of roasted chestnuts this time of year. On a street corner in New York City or in our fireplace when I was a kid. My Grandpa used to make them every year with my Mom and my Uncle and she passed on the tradition to me.
Prep Time: 10 minutes
Cook Time: 25-35 minutes
What you need:
1 pound chestnuts
½ stick butter
Preheat oven to 425 degrees. Using a very sharp knife cut and “X” into each one of the chestnuts, cutting all the way through the skin. This allows them to release steam while they’re cooking so they don’t explode.
Place chestnuts in an even layer in a baking dish. Bake at 425 for 25-35 minutes. Keep and eye on them and give them a shake every so often. They’re done when the skins just begin to curl.
Remove them from the oven and allow to cool. Peel the chestnuts and then sauté butter and salt for about 5 minutes. Or eat and enjoy plain. A classic holiday treat.