There’s something truly nostalgic about the scent of roasting chestnuts wafting through the kitchen. Once you learn this simple oven method, roasting chestnuts at home will be a winter ritual you’ll look forward to.
Oven-roasted Chestnuts
Serves 4 as a snack
1 hrs
What do I need?
- 500 g chestnuts
- Cold water, to soak
How do I make it?
- Place the chestnuts in a colander and rinse under cold running water, then drain well.
- With the flat side of each chestnut on a chopping board and the rounded side (the “belly”) facing up, use a sharp paring knife to score an X into the top. Try to cut through the shell without piercing the nut inside. This helps the chestnuts roast evenly and makes them easier to peel.
- Transfer the scored chestnuts to a bowl, cover with cold tap water and leave to soak for 1 hour.
- Preheat the oven to 220°C (fan 200°C). Drain the chestnuts (no need to dry them) and arrange in a single layer on a baking tray.
- Roast for 25 to 30 minutes, turning once or twice during cooking. They’re ready when the skins pull back and the flesh inside is soft.
- Remove from the oven and immediately wrap the hot chestnuts in a clean tea towel. Gather the corners of the towel to form a pouch, then let them steam for 10 to 15 minutes. Alternatively, place them in a paper bag and roll it closed to trap the steam.
- While still warm, gently press the chestnuts through the cloth or bag to loosen the skins. You’ll hear the shells crackle as they release.
- To peel, pull back the scored X and remove both the outer shell and the papery inner skin. If needed, use a small knife to help peel the stubborn bits. Discard any chestnuts that are discoloured or spoiled inside.
- Enjoy as is, or season with your favourite herbs and spices for a savoury twist.
