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Holiday Recipe: Roasted Chestnuts Two Ways

Holiday Recipe: Roasted Chestnuts Two Ways

We all know about chestnuts roasting on an open fire. It goes hand in hand with Jack Frost nipping at your nose. So many people have heard this famous start to “The Christmas Song” yet in recent years it feels like roasted chestnuts have fallen out of favor, or at least off the Christmas menu in our homes. We find this really quite a shame, because they are a perfect treat for Christmas and are only in season until the end of December.

Before you rush off to the store, we must take a moment to discuss the chestnut itself. You want to choose ones that aren’t externally wrinkled and have no holes in the skin (some can be as small as pinpricks). The shells should be a glossy brown color and smooth, as mottled or wrinkled shells could indicate mold. They should also be firm to the touch, and there should be no rattling when you shake them.

Today we’ll show off two variations on roasted chestnuts: plain and seasoned. Both are incredibly simple recipes and are sure to be a hit.

Roasted Chestnuts Recipe

Ingredients

Directions

  1. Preheat the oven to 350F
  2. Use a paring knife to cut a thin line across the chestnuts. The knife should pass through the shell just barely into the flesh of the nut.
  3. Place the nuts in a rimmed baking dish and bake for 35 minutes.
  4. Once finished, remove from oven and peel the flesh away from the shell and the papery skin.
  5. Enjoy!

Recipe adapted from Huffington Post

Buttery Roasted Chestnuts

Ingredients

Directions

Recipe adapted from BonAppetite