Roasted chestnuts brings back lots of memories. One of my first as a child is walking past the street vendors outside of Maple Leaf Gardens. You can see the chestnuts still being roasted and kept warm right on their carts. When you buy some, they would give it to you in a small brown paper bag. As an adult when walking around and enjoying the sites of Rome, we saw a street vendor selling chestnuts. Of course, we just had to try it!
The last few times I roasted chestnuts, I used a roasting pan over a stovetop. This time I baked them in the oven. Unfortunately, it did not turn out as I had hoped. It was a bit dry and the skin (not the shell) did not come off the chestnuts. Perhaps I overcooked, but I think the chestnuts themselves were a contributing factor. After doing a bit of reading, I learned that I should not leave the chestnuts outside but rather in the refrigerator to keep them from drying out. As well, peel the chestnuts while they are still warm. Next time, I might try boiling the chestnuts and that should help with the moisture or perhaps even try them raw.
Roasted Chestnuts
Printable Recipe
Ingredients:
Chestnuts
Directions:
1) Wash the chestnuts.
2) Make a cross on the rounded side of the chestnut. Be careful
3) Preheat oven to 425F. Roast for about 20 to 30 minutes. Taste the chestnuts for doneness!
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