These chestnuts are not roasted over an open fire, but in the oven. I show you in this post how to do it yourself! It’s very easy and I’m sure you will be able to do it!
They are the best when they are still warm. You can eat them plain, with a bit of salt, or like suggested below, with a bit of salted butter and a mix of cane sugar and cinnamon.
Enjoy this easy chestnut recipe. Hope you like them as much as I do. If you like snacks like these, then check out my steamed mushrooms or caviar crostini recipe.
Oven Roasted Chestnuts
Oven Roasted Chestnuts
Servings: 1 portion
Adjust servings here:
Equipment
- Oven
- bread knife
- baking paper
Ingredients
- 400 grams chestnuts
DIP (OPTION)
- salted butter
- 6 tbsp cane sugar
- 1/2 tsp cinnamon
Instructions
- Boil water. Add the chestnuts to a heat-resistant bowl. Cover them with the boiled water and let them rest for 1 to 1 1/2 hours.
- Preheat the oven to 175°C (or 350°F) and use the fan oven (convection) function.
- Discard the water and pat the chestnuts dry with a tea towel.
- Cut an “X” into the rounded side of each chestnut. This is easiest with a bread knife.
- Place the cut chestnuts on an oven tray lined with baking paper, and place the chestnut with the “X” upwards.
- Roast the chestnuts for 30 to 40 minutes. They’re ready when the cuts have opened and curled outward.
- Serve the chestnuts while they’re still warm. You can use a teaspoon to open them more easily.
- Serve with butter and/or cane sugar mixed with cinnamon.
Enjoy!
