How To Roast Chestnuts | Healthy Kitchen Hacks

Here’s how to roast chestnuts with an oven instead of an open fire.

UPDATE: I’ve always cut an “X” into my chestnuts but recently tried out cutting with a line and it works just as well!
EQUIPMENT NEEDED (affiliate links):
Sharp paring knife: Amazon #1 Best Seller Victorinox 4-inch Swiss Paring Knife or splurge on this Zenware Bushido Series Japanese Paring Knife
Baking sheet: Nordicware Baker’s Half Sheet Pan

HOW TO ROAST CHESTNUTS:

If your only exposure to chestnuts is via The Christmas Song (which has been on repeat in my head since working on this post), then you are in for treat.

Meaty, sweet and slightly nutty, roasted chestnuts have a unique taste all of their own and roasting chestnuts is simple – all you need is a knife, tray and an oven (or if you prefer, an open fire.)

Roasted chestnuts were a part of every Italian-American Christmas dinner during my childhood. While she’s been gone for several years, I can still picture my godmother and Great-Aunt Jerri sitting and cutting the slits into the chestnuts with her perfectly manicured hands (she was a beautician entrepreneur and anyone who knows me well has heard my Aunt Jerri stories. I’ll have to think of some that are PG enough to share on the blog someday…..)

Nowadays, we have roasted chestnuts each year at our Christmas Eve 7 Fish dinner at my sister’s house and I love that we are keeping the tradition ongoing (<—I think this is the year I’ll get my 8 year old to actually try them.)

Chestnut Fun Facts:
Chesnuts are native to North American, Europe, Japan and China.

Chestnuts trees were once abundant in America until a fungus wiped out almost the entire species in the early 1900s. (Ok, maybe not really a “fun” fact.)

In Italy, chestnut flour is often used in baked goods, polenta and soups.

You can also eat chestnuts raw, boiled or steamed.

Chestnuts are lower in calories compared to other nuts as they have less fat – a handful (about 1.5 ounces) is around 100 calories and they provide many nutrients including fiber, Vitamin C, potassium, folate and magnesium.

How To Roast Chestnuts

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• Author: Deanna Segrave-Daly, RD
• Yield: 8 - 10 servings. 1x

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Here’s how to roast chestnuts with an oven instead of an open fire.

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Ingredients

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• 1 pound chestnuts

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Instructions

1. Preheat oven to 400 degrees Fahrenheit.
2. With a sharp paring knife, carefully cut an “X” or a long line into the round side of the chestnut halfway through the meat.
3. Place chestnuts cut side up on a sheet with a lip. Roast for 15 -18 minutes or until skins start to peel away and chestnuts appear golden.
4. Let cool for about 5 minutes and then peel. Note: chestnuts will still be fairly warm to the touch but you don’t want them to cool too much or peeling them will become more difficult.
5. Use the chestnut meats in salads, rice dishes, baked goods, stuffings or soups.

Besides enjoying right out of the oven, chestnuts are delicious in soups, stuffings, rice dishes, sauces and salads. Here are a few recipes to get you inspired:

Cauliflower & Pear Soup with Roasted Chestnuts – Serena

Good Mood Food: Chestnut Soup – Rachael @Avocado A Day Nutrition

Chestnut Stuffing with Kale and Turkey Bacon – Marisa @ Uproot From Oregon

Roasted Chestnut, Cranberry and Mushroom Stuffing – Vicki @ Simple Cravings. Real Food.

Mushroom Chestnut Pie – Becca @Amuse Your Bouche

Eggnog Smoothie Bowl – Diane @Cape Fear Nutrition

Chestnut Spiced Latte – Ricki @Ricki Heller

Whole Grain Chestnut Bread – Serena @Foodfulife

Honey Vanilla Chestnut Spread – Gina @Running to the Kitchen

Have you ever eaten roasted chestnuts or have you ever used chestnuts recipes?