Ingredients for Roasted Chestnuts Oven Or Stove Top
- 1 pound of dry, firm chestnuts
- Vegetable Oil
- 1/4 cup water (for stovetop method)
- Salt to taste
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How to Make Roasted Chestnuts Oven Or Stove Top
- **Stovetop Method:**
- Rinse 1 pound of dry, firm chestnuts.
- Score each chestnut with an 'X' on the flat side using a sharp knife (this prevents them from exploding).
- Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-low heat.
- Add the chestnuts to the skillet, cover, and cook for 15 minutes, stirring every 3-5 minutes.
- Add 1/4 cup of water to the skillet, cover, and continue cooking for another 5 minutes, or until the water has evaporated and the chestnuts are tender.
- Remove from heat, cover with a clean kitchen towel, and let them steam for 5 minutes.
- **Oven Method:**
- Preheat oven to 425°F (220°C).
- Rinse 1 pound of dry, firm chestnuts.
- Score each chestnut with an 'X' on the flat side.
- Toss the chestnuts with 1 tablespoon of olive oil on a baking sheet.
- Roast for 20-30 minutes, stirring halfway through, until tender, easy to peel, and golden brown.
- Once roasted, wrap the chestnuts in a clean kitchen towel, let them sit for a few minutes, and squeeze gently to help crack the shells.
- Peel while still warm and season with a pinch of salt to taste.
- Serve immediately and enjoy! A glass of wine is optional but highly recommended.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
1g
Carbs
10g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Appetizers Lunch Snacks Fruit American Easy Finger Food Holiday Event Low Fat Vegetarian Winter Nuts Stove Top Dietary Christmas Thanksgiving Low Sodium Low Cholesterol Seasonal Low Saturated Fat Brown Bag Healthy 2 Low In Something To Go Equipment Presentation Served Hot Technique
