Oven Roasted Chestnuts (Print)

Quick way to roast chestnuts in your oven, plus peeling tips for smooth prep.

# Ingredients:

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01 - 1 lb chestnuts (European or Italian preferred)
02 - Cold water for soaking

# Steps:

01 - Wash the chestnuts in cool water, then shake off the excess.
02 - With a sharp knife, make an X on the rounded side of each chestnut, but try not to cut the inner layers.
03 - Put the chestnuts in a bowl, cover with cool water, and leave them to sit for about an hour.
04 - Heat your oven to 425°F. Drain the chestnuts, place them on a baking tray, and roast for 25-30 minutes. Turn them now and then.
05 - Toss the warm chestnuts into a paper bag or wrap in a clean kitchen towel. Let them steam for 10-15 minutes.
06 - When still warm, remove the outer shell and inner skin. Use the X cuts and a knife to help with tricky spots.

# Notes:

01 - European chestnuts are easier to peel
02 - Keep an eye on them after 20 minutes
03 - A small knife helps with tough spots

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