Perfect roasted chestnuts, easy to prepare and very tasty. I believe that chestnuts are one of the loveliest things that autumn brings with it, delicious to eat both cooked and raw. During this period, there are also other delicious things to prepare, such as many pumpkin-based dishes or a nice Grape and almond cake and, of course, the season for Hot soups and stews also begins, which are very nutritious and “comforting” dishes.
Other autumn recipes not to be missed:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients for Roasted Chestnuts
- 1.3 lbs chestnuts
- as needed water (for soaking the chestnuts)
Preparation of ROASTED CHESTNUTS
Using a sharp knife, score the surface of the chestnuts by making a cut almost as long as the chestnut.
Place the chestnuts in a large bowl, cover them with cold water, and let them soak for about 2 hours. This process prevents the chestnuts from drying out during cooking, and it also makes them easier to peel once cooked.
After the necessary time, drain the chestnuts and spread them evenly on a baking tray preferably lined with parchment paper.
Roast the chestnuts in a preheated oven at 356°F fan (374°F static) for about 20 minutes. (I use fan oven)
Meanwhile, line a bowl with a dish towel.
When the chestnuts are cooked, pour them into the bowl, fold the edges of the towel over them, and let them rest for about ten minutes (this will make them easier to peel).
To best enjoy your roasted chestnuts, consume them while they are still warm.
Notes
The cooking time may vary depending on the size of the chestnuts and the oven.
If you enjoyed this recipe, you might also be interested in Boiled Chestnuts or Rice with mushrooms and chestnuts.
FAQ (Questions and Answers)
Can I add salt?
Certainly, you can sprinkle a handful of salt over the chestnuts.
How can I be sure the chestnuts are cooked just right?
After about 20 minutes, you can insert a toothpick into the cut of a few chestnuts. If the toothpick penetrates easily, the chestnuts are ready; if not, extend the cooking time by a few minutes.
