How To Roast Chestnuts In The Oven Food

ROASTED CHESTNUTS

Steps:

• Slit chestnuts: Place one chestnut on a cutting board with the flat side down (rounded side up). Grasp the chestnuts firmly between your thumb and pointer finger and use a serrated knife to make a long slit across the rounded side of the nut. Be sure you cut all the way through the shell. Then make a second cut, forming an x" on the rounded side of chestnut. Making a slit in the chestnut is essential to ensure they don't explode in the oven and will make them easier to peel.
• Soak: Place chestnuts in a bowl and cover them with water. Let them soak overnight or for 10-12 hours. (Or, see my notes for a quicker soak option).
• Roast: Preheat oven to 350ºF. Remove the chestnuts from the water and pat them dry. Place them in a single layer on a baking sheet with the flat side down and slit side facing up. Roast chestnuts for 30-35 minutes or until you see that the skins have pulled back and the nut inside has softened.
• Steam: As soon as you remove them from the oven, place the hot chestnuts on a damp kitchen towel, lifting the ends of the towel to form a bag. Twist the bag closed and squeeze the chestnuts inside firmly (you should hear them crackle). Let them sit in the towel for 10-15 minutes. This allows any extra steam to escape and will aid in the peeling process.
• Peel: Once the chestnuts have had a chance to steam, you can start removing the skins. It's easiest to remove the skins when the nuts are hot so remove the shell immediately by gently pulling back on the "x" and peeling away hairy, papery skin around the chestnut to reveal the yellow nut inside. Discard any nuts that seems gooey or look like they are spoiled inside.
• Enjoy: Eat them plain, serve them with soup or pasta, or store them in the fridge for up to 3 days.

ROAST CHESTNUTS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
• Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
• Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
• If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.

OVEN-ROASTED CHESTNUTS RECIPE

Steps:

• Gather the ingredients. Heat the oven to 425 F.
• Using a sharp paring knife or chef's knife , make an X-shaped cut on the round side of each chestnut. This critical step keeps them from exploding from internal pressure when heated and makes peeling easier after roasting.
• Arrange chestnuts on a baking rack or a baking sheet.
• Transfer the chestnuts to the oven and roast them until the skins have pulled back from the cuts and the nutmeats have softened. The actual time required will depend on the chestnuts but will be at least 15 to 20 minutes.
• Remove the nuts from the oven and pile them into a mound in an old towel. Wrap them up, squeeze hard-the chestnuts should crackle-and let them sit for a few minutes.
• Pull and snap off the dark shells to reveal the yellowish white chestnuts. While peeling, make sure to also remove the papery skin between the shell and the chestnut.
• Enjoy.

ROASTED CHESTNUTS

Steps:

• Heat the oven to 200C/400F/Gas 6.
• Using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender, about 30 minutes.
• Serve in paper bags, if you like. To eat, peel away the tough outer skin and the pithy white inner skin to get to the sweet kernel.

ROASTED CHESTNUTS

Steps:

• Preheat the oven to 425 ºF.
• Add water and salt to a medium bowl and mix the salt well until it's dissolved a bit (doesn't need to be fully dissolved).
• Add the chestnuts to the water and mix them in the water for a few seconds.
• Using a sharp paring knife, cut a cross on the top of all the chestnuts and place them on a baking sheet.
• Place the baking sheet in the oven on the middle rack and bake for 25 minutes.
• Serve the chestnuts hot. Enjoy!

HOW TO ROAST CHESTNUTS

Steps:

• With a sharp paring knife, make an 'X' shape incision in the rounded part of the chestnut.

HOW TO ROAST CHESTNUTS (OVEN-ROASTED CHESTNUTS)

Steps:

• Preheat the oven to 360F/180C.
• Wash the chestnuts well and pat them dry.
• 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.
• 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.
• Once you remove the chestnuts from the oven, place a kitchen towel over the pan for 10-15 minutes. This will allow them to gently steam and make them even easier to peel.Allow the chestnuts to cool just enough so that they're easy to handle, and then you can peel them. They will be easier to peel when hot - so you can even use a kitchen towel to help hold the hot nuts as you peel.While peeling, there is also a papery skin between the outer shell and the chestnut. Remove this too. If you come across any that are squishy/gooey, then discard them.Then, the roasted chestnuts are ready to enjoy!

ROASTED CHESTNUTS OVEN OR STOVE TOP

Steps:

• Toss chestnuts with oil.
• In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
• Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
• Serve hot with salt.
• Or Oven method:.
• Preheat oven to 425 degrees.
• Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
• Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
• Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
• Enjoy!

ROASTED CHESTNUTS (FROM YOUR TOASTER OVEN!)

Steps:

• Preheat your toaster oven to 375°F.
• Score each chestnut on the flat side with an X and place them in a tightly sealed foil pack with ¼ cup of water. Place the packet in the toaster oven for 45 minutes.
• Once cooled, peel the chestnuts. For best texture and flavor, make sure you take off the tough fiber-y bits!

ROASTED CHESTNUTS (THREE WAYS)

Steps:

• Place chestnuts on a cutting board. Use a sharp knife or kitchen scissors to make an X-shaped or cross-shaped slit on the top round side of each chestnut.
• Soak the chestnuts in a mixing bowl of water for at least 20 minutes or longer. This allows the inside nut to steam during the cooking process (to prevent them from getting burnt) and loosens the skin between the nut and the shell, making the shells easier to remove when eating.
• Transfer the chestnuts to a large pot of boiling water, and boil for 5 minutes.
• Drain the chestnuts well. Cook them by roasting in the oven, cooking on the stovetop, or in the air fryer. To roast in the oven: Preheat oven to 400F. Place the drained chestnuts in a single layer on a quarter sheet baking pan. Bake for 25 to 30 minutes until the shells crack wide open at the scored "X" mark. Chestnuts are done when they smell nutty.
• To cook on the stovetop: Place the drained chestnuts in a single layer on a thick-bottomed shallow saucepan or medium cooking pot. Close the lid and cook the chestnuts over medium heat for 10 minutes until the shells start to crack open. The water absorbed in the chestnuts from soaking helps to steam the chestnuts, which allows the nuts to expand and crack the shells open. Once all the shells crack open, remove the lid. Turn the heat down to low and continue to cook for another 10-15 minutes (stirring constantly to help cook evenly) and until the chestnuts smell nutty.
• To cook in the air fryer: Add the drained chestnuts into the air fryer basket and cook at 375F for 25-30 minutes until tender and the shells crack open. Shake the basket halfway to cook them evenly.
• Wrap the cooked chestnuts in a kitchen towel and let them sit for 10 minutes. Peel them warm by hand.

ROASTED CHESTNUTS

Steps:

• Rinse the chestnuts.
• Half fill a medium bowl with water.
• Take one chestnut at a time on a cutting board. Place them on the board the flat side down, hold firmly between your fingers, and with a sharp paring knife, cut a long slit from side to side.
• Put the cut chestnuts into the water bowl. Let them soak at least for an hour.
• Once the chestnuts has soaked enough, preheat the oven to 350 F / 180 C.
• Drain the soaked chestnuts and dry them with a kitchen towel.
• Line an oven tray with non-stick baking paper.
• Arrange the chestnuts on the tray the cut side up. The nuts have to fit on the pan in one layer.
• Roast the nuts for about 25 minutes.

HOW TO ROAST CHESTNUTS IN OVEN - OVEN ROASTED CHESTNUTS RECIPE

Steps:

• Place chestnuts in a colander and rinse under cold running water. Drain.
• Place the flat side of the chestnut down on a cutting board. The rounded side, (aka the belly side) should be facing up. Hold the chestnut firmly and cut horizontally across the rounded side using a sharp paring knife or a chestnut knife, if you have. Then turn the chestnut 90 degrees and make a second cut forming an X. As you are cutting, do your best not to score the inner skin. Continue with the rest of the chestnuts.
• Transfer the now-cut chestnuts into a bowl. Cover it with cold tap water and let them sit for an hour.
• Preheat it to 425 degrees. Drain chestnuts (no need to dry) and place them on a baking sheet pan in a single layer. Roast for 25-30 minutes*1 keeping a close eye on it and turning a few times if necessary. They should be fully roasted when the skins have pulled back/opened and the flesh inside has softened.
• Remove from the oven and place the now-roasted chestnuts in a kitchen cloth. Collect the edges of the cloth in the middle and turn it into a small pouch. Let them steam in the "pouch" for 10-15 minutes. Alternatively, you can use a paper bag. Simply place the hot roasted chestnuts in it, roll the bag trapping the steam inside and let it steam for 10-15 minutes.
• Being careful not to burn yourself, gently squeeze chestnuts using the kitchen cloth or the paper bag as a shield to help remove the skins. You should hear the crackling sound of the roasted skins as you do so.
• To peel, transfer the roasted chestnuts onto a platter and remove the outer shell of the chestnuts when they are still hot by gently pulling back on the scored "X", peeling away the papery skin and exposing the yellow flesh inside. If you are unable to remove the fuzzy inner skin by hand, use a small sharp knife to peel it, being careful not to pierce the yellow nut inside.*2 Discard the bad chestnuts that are spoiled inside.
• Enjoy roasted chestnuts on their own or use it with your favorite herbs or seasoning.

HOW TO ROAST CHESTNUTS IN THE OVEN FOR A CLASSIC WINTER TREAT

Steps:

• Preheat the oven to 425 degrees. Cut slits in the top part of the chestnut with a serrated knife. Soak the chestnuts in a bowl of hot water for at least three minutes. Cover in butter, salt, and the rosemary from one sprig. Spread on a baking sheet. Roast in the oven for 15 to 20 minutes, or when the shells peel back. Immediately place the roasted chestnuts in a bowl and cover with a towel to "steam" them for five minutes. Peel them while they are still warm.