I love this recipe because it’s simple, wholesome, and full of charm. Roasting chestnuts at home gives me that wonderful holiday feeling without any fuss. The texture turns out perfectly soft and creamy inside with just the right hint of sweetness. They’re delicious on their own, tossed into salads, or used as a side for roasted meats and winter vegetables. The aroma alone makes the process completely worth it.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
16 oz chestnuts Water
Directions
Score the Chestnuts
I begin by placing each chestnut flat side down on a cutting board. Using a serrated knife, I carefully cut a long slit across the rounded side, making sure to slice through the shell. Then I cut a second slit to form an “X.” This step is essential—it keeps the chestnuts from bursting in the oven and makes peeling much easier later.
Soak the Chestnuts
Next, I transfer the scored chestnuts to a bowl and cover them with water. I let them soak overnight for 10–12 hours. When I’m short on time, I use hot water and soak them for about 30 minutes. This soaking step helps soften the shells and ensures even roasting.
Roast
I preheat my oven to 350°F (175°C). Then, I drain and pat the chestnuts dry before arranging them in a single layer on a baking sheet, flat side down with the slits facing up. I roast them for about 30–35 minutes, until the shells curl back and the nuts inside feel tender when pressed.
Steam
Once they’re out of the oven, I immediately transfer the hot chestnuts to a damp kitchen towel. I gather the towel to form a pouch, twist it closed, and squeeze lightly. Then I let them rest for 10–15 minutes. This steaming step helps loosen the skins, making peeling effortless.
Peel and Serve
While the chestnuts are still warm, I peel away the outer shells and the thin papery skins, starting from the “X.” I discard any that seem overly soft or spoiled. I love eating them warm, but they’re also great added to stuffing, soups, or winter desserts. Any leftovers can be stored in the refrigerator for up to 3 days.
Servings and Timing
This recipe serves 4 people and takes about 40 minutes total—5 minutes of prep, 35 minutes of roasting, plus a little resting time. It’s perfect for cozy evenings or as a comforting holiday snack.
Variations
Sometimes I like to drizzle a bit of melted butter and honey over the peeled chestnuts for a sweet twist. For a savory version, I toss them with olive oil, sea salt, and rosemary before serving. I’ve also added them to salads with roasted squash or pureed them into soups for an earthy, creamy texture. When I’m feeling festive, I sprinkle a bit of cinnamon and sugar for a holiday touch.
Storage/Reheating
I store leftover roasted chestnuts in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them gently in the oven at 300°F for about 5–7 minutes, or I microwave them for 15–20 seconds until just warm. I can also freeze peeled chestnuts for up to 3 months—perfect for adding to recipes later.
FAQs
Do I have to soak the chestnuts before roasting?
Yes, soaking helps the shells soften and makes peeling easier.
Can I skip scoring the shells?
No, scoring is essential to prevent the chestnuts from bursting in the oven.
How do I know when they’re done roasting?
The shells will curl back, and the chestnuts inside should feel tender when pressed.
Can I roast them in an air fryer?
Yes, I roast them at 375°F for about 15–20 minutes, shaking halfway through.
Can I use pre-shelled chestnuts?
Yes, but the flavor is best when roasting them in their shells.
How long do roasted chestnuts last?
They’re best fresh but can be stored in the fridge for up to 3 days.
How do I keep them warm for serving?
I keep them wrapped in a towel or place them in a covered dish to retain heat.
Can I boil chestnuts instead of roasting?
Yes, boiling makes them softer and great for purees, though I prefer the roasted flavor.
What can I serve them with?
They pair beautifully with roasted meats, vegetables, or even desserts.
Why are my chestnuts hard after roasting?
They might have been undercooked or too dry; soaking and proper roasting time prevent this.
Conclusion
Roasted Chestnuts are one of those simple pleasures that make the colder months feel special. I love how easy they are to prepare and how comforting their warm, nutty aroma is. Whether I’m serving them as a snack, side dish, or part of a festive meal, they always bring a cozy, homemade touch to the table. For me, roasting chestnuts is more than just cooking—it’s a little tradition that captures the warmth of the season.
These Roasted Chestnuts are a cozy winter classic—warm, buttery, and aromatic. Perfectly tender inside and easy to peel, they’re a simple yet nostalgic treat for the holiday season. Enjoy them fresh from the oven or added to festive dishes.
Total Time:40 minutes
Yield:4 servings
Ingredients
16 oz chestnuts
Water (for soaking)
Instructions
Score the Chestnuts: Place each chestnut flat side down on a cutting board. Using a serrated knife, carefully cut an ‘X’ on the rounded side, slicing through the shell.
Soak the Chestnuts: Transfer scored chestnuts to a bowl, cover with water, and soak overnight for 10–12 hours, or for 30 minutes in hot water if short on time.
Roast: Preheat oven to 350°F (175°C). Drain and pat chestnuts dry, then arrange flat side down on a baking sheet with the slits facing up. Roast for 30–35 minutes, until shells curl back and nuts are tender.
Steam: Transfer hot chestnuts to a damp kitchen towel, wrap them up, and let rest for 10–15 minutes to loosen the skins.
Peel and Serve: While still warm, peel away the shells and papery skins starting from the ‘X’. Serve immediately or add to recipes.
Notes
Scoring is essential—unscored chestnuts can burst during roasting.
Soaking softens the shells and makes peeling much easier.
Eat them warm for the best texture and flavor.
For a sweet twist, drizzle with melted butter and honey after peeling.
For savory flavor, toss with olive oil, salt, and rosemary.
