I was recently gifted a bag of fresh Italian chestnuts over the holidays. While my first reaction was pure excitement, I quickly realized I’d never roasted chestnuts before. But, after a few trials (and one big mistake), I can now confidently say that roasting chestnuts is surprisingly simple and absolutely worth it. The smell is utterly intoxicating and just as delicious as the taste.
I tried a few methods, the first was just putting then in the oven. As is. Do NOT do that! They will explode—like a little chestnut bomb that leaves your oven a total mess. Luckily I made that mistake while only roasting two at a time, so it could have been worse.
After a bit of trial and error (failure) I landed on the perfect method. The process involves scoring the chestnuts (to avoid any explosions), soaking then roasting. There are a few little tips and tricks that guarantees the final roasted chestnuts are easy to peel and perfectly roasted.
After a bit of trial and error (failure) I landed on the perfect method. The process involves scoring the chestnuts (to avoid any explosions), soaking then roasting. There are a few little tips and tricks that guarantees the final roasted chestnuts are easy to peel and perfectly roasted.
Easy Oven Roasted Chestnuts
If you have never roasted your own chestnuts you must do it. The smell of roasted chestnuts is intoxicating. And while these are not roasted on “an open fire” the more controlled and hands-off oven-roasting method will make your house smell just as wonderful. And, more importantly, the chestnuts will be perfectly roasted.
I realize that fresh chestnuts are not something super readily available. More of a speciality item. But if you can get your hands on some, they are pretty simple to make and very, very delicious. I totally understand why they are such a popular snack.
What do Roasted Chestnuts taste like?
They taste pretty similar to a sweet potato. The texture is like a soft nut, pretty crumbly, but overall they are very similar in taste to a slightly sweet and starchy, roasted sweet potato.
What You’ll Need for This Recipe
Fresh Chestnuts
The only ingredient for this recipe—and truly the star of the show. You want fresh chestnuts. Look for chestnuts that are firm, shiny, and free of holes, discoloration, or any signs of mold.
To check that they’re fresh you can add the chestnuts to a bowl of water. If they sink, they’re good to go. If they float, they’re probably bad.
Equipment
- Kitchen towel
- Large bowl
- Sharp paring knife
- Baking tray
How To Roast Chestnuts
Score the Chestnuts
- Start by scoring your chestnuts. This prevents them from exploding in the oven, helps them absorb water while soaking, and makes peeling easier later.
- Chestnuts have a rounded side and a flat side. Place them flat-side down for stability, then use a sharp paring knife to cut an “X” into the rounded shell. Be careful and work slowly to avoid cutting yourself.
- If you’re making candied chestnuts (marrons glacés) or need your roasted chestnuts to remain whole and beautiful, you can score the flat side instead. This can be trickier since they’ll wobble a bit—be careful not to cut yourself!
Soak the Chestnuts
- Place the scored chestnuts in a bowl of water and let them soak for an hour. No need to be exact here, but the soaking helps with the final texture and makes peeling them much, much easier.
Roast the Chestnuts
- Preheat your oven to 425°F (220°C).
- Remove the chestnuts from the water and arrange them in a single layer on a baking tray, scored side facing up.
- Roast for about 30 minutes. The chestnuts will split open where they’ve been scored and will smell nutty and delicious.
Steam and Peel
- Remove the chestnuts from the oven and immediately transfer them to a clean kitchen towel. Wrap them tightly in the towel and give them a gentle press—this helps loosen the shells. Repeat this a few times, listening for that satisfying crackling sound.
- Keep the chestnuts bundled in the towel, then cover them with an inverted bowl to trap steam. Let them sit for about 10 minutes.
- Once steamed, the chestnuts are ready to peel. Grab one, remove the shell and skin, and eat up!
Storing Chestnuts
Fresh Chestnuts:
Store your fresh chestnuts in the fridge until your are ready to roast them.
Roasted Chestnuts:
Peel your roasted chestnuts and let them cool completely. Stash them in an airtight container in the refrigerator. They will last for 3-4 days.
You can also freeze roasted chestnuts for ~3 months. Peel the chestnuts, let them cool completely, and freeze in a airtight container or plastic freezer bag.
You can let frozen chestnuts thaw in the fridge overnight, or toast them in the oven for a few minutes at 350°F (175°C).
Did you make this recipe?
Did you make Roasted Chestnuts? Leave a comment below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made them!
Roasted Chestnuts
Equipment
- Baking Tray
- Large Bowl
- Kitchen Towel
- Paring Knife
Ingredients
- 1 lb Chestnuts
Instructions
Score Chestnuts
- Score the shell of your chestnuts. This will prevent them from exploding in the oven.
- Chestnuts have a rounded side and a flat side. Place them flat-side down for stability, then useing a sharp paring knife to cut an “X” into the shell. Be careful and work slowly to avoid cutting yourself.
- If you’re making candied chestnuts (marrons glacés) or need your roasted chestnuts to remain whole and beautiful, score the flat side instead. This can be trickier since they’ll wobble a bit—be careful not to cut yourself!
Soak Chestnuts
- Place the scored chestnuts in a bowl of water and let them soak for around an hour. The soaking helps with the final texture and makes peeling them a breeze.
Roast
- Preheat your oven to 425°F (220°C).
- Remove the chestnuts from the water and arrange them on a baking tray, in a single layer, scored side facing up.
- Roast for about 30 minutes. The chestnuts will split open where they’ve been scored and will smell nutty and delicious.
Steam Then Peel
- Remove the chestnuts from the oven and immediately transfer them to a clean kitchen towel. Wrap tightly in the towel and give a gentle press—this helps loosen the shells. Repeat a few times, listening for that satisfying crackling sound.
- Keep the chestnuts bundled in the towel and cover with an inverted bowl to trap steam. Let sit for about 10 minutes.
- Once steamed, the chestnuts are ready to peel. Remove the shells and skin, and then eat up!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
