Roasted Chestnuts


Almost sweet with a pleasantly tender, dry texture, chestnuts are a traditional snack around the holidays. They go great with cocktails or while watching football or a movie at home. They’re also a popular addition to poultry stuffing recipes, cookies and cakes. They are luxurious when pureed and turned into a classic, silky, chestnut soup and make a great side dish when roasted, peeled and sautéed in brown butter.  

During the holidays they can be found in the produce department of most supermarkets or by mail order. When choosing chestnuts pick the largest ones available. They should be firm, shiny and have no small holes in them. Larger varieties tend to be meatier, sweeter and easier to peel.

You can roast them over an open fire in baskets specially made for the task or you can easily roast them in the oven which also produces excellent results.

Roasted Chestnuts

Preheat oven to 425 degrees. Using the tip of a sharp paring knife make little cut on one side of each chestnut. This prevents them from bursting as they roast.  Place on a baking sheet in a single layer and roast for about 20-25 minutes or until the peels start to split where they have been cut and one peels easily.

 Best eaten right away while still hot but any extras can be peeled, cooled all the way and placed in a zip lock bag and stored in the refrigerator for snacking, baking or cooking.

Roasted and peeled chestnuts

    • Edrienne
    • October 2nd, 2014

    Do you happen to know where they sell chestnuts in Las Vegas?

    • Start looking in the produce department in any of our major grocery stores soon. The season should begin shortly. I also find them in the larger Asian markets in Chinatown that are often larger and fresher than the ones sold in Albertsons, Smiths or Vons. The Greenland Supermarket in the Koreatown Plaza on the corner of Rainbow and Spring Mountain have the best and always have them during the Fall season.

  1. hey Kathy, having to reach you here – FB will not let me on your site, again…fyi – you are featured on my blog today….

  2. Thank you for this post! I am also a lover of chestnuts. I order them every year from a chestnut farm in California and look forward to roasting them every years! Bravo!

    ~Cleo Coyle
    author of The Coffeehouse Mysteries

  3. I agree, brings back memories from Christmas at my grandparents – they had two trees in their back yard and she roasted them just this way…the only bad thing about chestnuts is when you go barefoot in the yard…ouch!!

  4. Wow this brought back more memories forme that I havent unleashed in years. My mom every year would bake them in the oven, was never sure how long to cook them. I started boiling them then baking and they stayed moist and never dryed out however ,if you didnt eat them all in one day they got moldy. Now after reading this I know 25 minutes is long enough and I never knew to refrigerate them. I love how shiney these are in the picture very nicely presented. Thanks for all the tips and this was very informative, and the memories I just relived again are always priceless…..thanks a great christmas chestnut for the table!

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