Roasted Large Chestnuts Recipe

How to Roast Chestnuts in the Oven & Easy Peel Method

WEBAug 15, 2023 · Bake them in the oven at 425ºF/220ºC. for between 20-25 minutes (or up to 35 minutes for very large chestnuts) until the shell …

Rating: 4.9/5(15)
1. Preheat the oven to 360F/180C.
2. Wash the chestnuts well and pat them dry.
3. With a sharp knife (serrated works best- but I also have a small, slightly curved knife I often use - as pictured), carefully slice an ‘X’ onto the rounded side of the chestnut. Make sure to cut through the outer shell of the chestnut, but try to avoid cutting into the chestnut.Don’t make the x too small, or they’ll be harder to peel, even after roasting. There are differing opinions on which side of the chestnuts you should cut - some say the flat side. However, cutting the round side makes them easier to place on the baking tray without rolling about.If any of the chestnuts smell bad/moldy as you cut into them, don’t proceed with roasting those.
4. Place X-side up on a large baking sheet or oven-safe dish and bake in the oven for 15-20 minutes. This can take a different amount of time, based on the size of the chestnuts and your particular oven, so the first time you follow this recipe, it’s best to pay close attention to the oven after the first 10 minutes. They are done when the chestnut shell is peeling back away from the cut.

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How to Roast Chestnuts at Home in the Oven

WEBAug 3, 2020 · Place the dried chestnuts on a baking tray and roast them on the center rack of the oven for 15-20 minutes or until their skin begins …

1. Cut a slit across the entire top (rounded) part of each chestnut. Use a sharp paring knife or a serrated knife. Cut through the shell and try not to cut the nut.
2. Place the chestnuts in a bowl and pour boiling water over them to cover. Let them sit in the hot water for 10 minutes. This will help their shell release very easily after roasting.
3. Preheat the oven to 425 °F, 220 °C.
4. Drain the water from the chestnuts and dry them with a clean kitchen towel.

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