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Roasted Chestnuts

Recipe by Tad Lombardo

Chestnuts have a sweet and nutty flavor and their texture is like a firm baked potato. Unlike other nuts they contain very little fat or oil and are gluten free.

  • 900g Fresh Unshelled Chestnuts
  • 2-3 sprigs Fresh Rosemary
  • ½ cup Butter, melted
  • 2 tsp Kosher salt
  • Freshly grated nutmeg
  • Freshly ground black pepper
  1. Preheat oven to 220°C. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts flat side down on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to create an X. Soak in a bowl of hot water for 1 minute (this will assist steaming of the chestnuts while roasting).
  2. Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
  3. Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
  4. Transfer your roasted chestnuts to a platter using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt if desired. Serve hot or warm.

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