Roasted Chestnuts


Chestnuts are a wonderful part of the holiday season.  Nutritionally they are very similar to brown rice.  They are a high energy food, low in fat, low in protein, high in complex carbohydrates, and cholesterol free.  Chestnuts are both vitamin C and potassium rich.  Unlike most nuts, chestnuts are not oily but contain 50% water.  They are rich in mineral salts and a good source of vitamins B1 and B2 and folates.  And lastly they are gluten free!

I always roast chestnuts but there are numerous different ways to cook them.  It’s not that I’m lazy they are just so good on their own!  But if you do want to experiment they are great savory or sweet.

To roast:

1. Slice and ‘X’ in the flat side of the chestnut.  I wasn’t in my right mind this past week so I sliced the round side and ran into no problems from doing this.

2. Soak the chestnuts in salted water for 1 hour.

3. Lay flat on a baking sheet and roast in a 375° oven for 30 minutes.

4. Once you can handle them peel and eat.  They are much easier to peel before they completely cool so dig in!  This was the first year I soaked them in water and this is a technique I’m glad I learned.  The texture and taste was perfect, and they were super easy to peel!


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