Roasted Chestnuts without the Open Fire


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You knew thanksgiving was coming when these came out of the oven. The chestnut itself is sweet and with a hint of salt, it is the perfect snack or part of the after dinner dessert.

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lincroft, nj


  • 2 lb. chestnuts
  • 2 Tbs. kosher salt or whatever salt you prefer
  • 1 tsp. light oil

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Wash and soak chestnuts in warm water. After second rinse, cut a little slit into the chestnut to avoid an explosion in your oven (messy, messy). Add salt to clean warm water and chestnuts and let soak at least 20 minutes.

Preheat oven to 400 degrees. Drain water from chestnuts and drizzle with oil, mixing well. Lay flat on foil lined pan with sides. Cook in center of oven for at least 35 minutes. Test one for doneness. Return to oven if necessary. Serve immediately or at room temperature. I like to eat them hot from the oven with a bit of smart balance butter!

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