Roasting Chestnuts in the Oven — A Simple Trick
If you just roasted a batch of pumpkin, don’t turn off the oven yet! Toss a handful of chestnuts in the hot oven while it’s still at 200°C (390°F). This way, the chestnuts roast quickly without drying out. I’ve noticed that higher temperatures tend to dry them too much.
🌰 How to Choose Chestnuts
Choosing good chestnuts can be tricky but not impossible. The best ones are large, plump, with shiny dark brown shells—they almost look like they’re bursting with freshness!
If you cut one open, the flesh inside should be white, not yellowish, black, or with gray spots. If you taste it, a sweet flavor is a good sign of quality.
🔪 How to Roast Chestnuts in the Oven
- Place each chestnut on your work surface with the rounded side up.
- Using a sharp knife, score a “+” on the top shell—first lengthwise, then crosswise—cutting through the shell but trying not to pierce too deeply into the flesh. (Sharp knives make this step easier.)
- Pour boiling water over the scored chestnuts and let them sit for 2 minutes.
- Drain well and arrange the chestnuts on a baking tray, scored side up.
- Roast in the oven at 200°C (390°F) for 25 minutes. In the last 5 minutes, if possible, switch on the grill to help dry the shells better.
- Remove the chestnuts, place them in a towel, and rub them vigorously to loosen the shells (similar to rubbing roasted nuts to remove skins).
- Without opening the towel, let them cool for 5–10 minutes.
- Peel the chestnuts immediately while still warm—once cooled, they become much harder to peel.
🍽️ Serving Tip
Roasted chestnuts are a cozy seasonal treat perfect for autumn and winter. Enjoy them fresh, or add them to savory dishes, desserts, or salads.