Chestnuts roasting on an open fire… Sing with me!
Ahhh perfect crisp morning here at my mom’s house, and perfect for roasting chestnuts! I’ve never tried roasted chestnuts before. So this was definitely a little treat. I mean, it couldn’t be that hard, right? Nope. Pretty easy actually. They smell delightful and have a light, sweet, nutty taste. We roasted these and ate them warm, yum!
First things first, pick up some chestnuts at the grocery store or farmer’s market. I used about a half a pound because there were only a few of us. According to Martha Stewart, chestnut season runs October through late December. For ripe chestnuts, you will want to find ones that are firm and shiny. The chestnuts should feel heavy in your hand and have no space between the skin and meat inside.
Lay the sliced chestnuts onto a roasting pan and put into the oven for 25 minutes. This is what worked for me. I did a little research and times ranged from 15- 45 minutes… this probably has to do with each oven and how many chestnuts you are roasting at a time. Start by setting the timer for 15 minutes and keep an eye on the chestnuts until they are ready.
Begin to peel the chestnuts as soon as they are cool enough to handle. The skins and fuzz will peel away easier while the chestnuts are still warm. If they begin to cool too fast and become difficult to peel, pop them back in the oven for a minute or two to warm back up. Then finish peeling.
This is my favorite version of Chestnuts Roasting on an Open Fire… enjoy!