Chestnuts are so versatile- use them in soups, sauces and salads. I love them simply roasted to snack on.
One 3 oz serving of this delicious nut will give you 20% of daily recommended dietary fiber and 35% of daily recommended folate (important for expectant moms). It’s also a great source of vitamin C and antioxidants.
Set aside some time to prep chestnuts- it’s not a task to be rushed! Take caution when using your knife to score the skin. I had more than a few close calls with my paring knife, which was in dire need of a sharpening!
Put on some Christmas music, make a mug of hot chocolate, set the kids up with some crafts and get to roasting these little beauties. You’ll be immersed in the holiday spirit in no time.
1. Preheat the oven to 350-degrees Fahrenheit.
2. Give the chestnuts a little rinse and dry off.
3. Using a paring knife, score the shell of the chestnut all the way around, leaving a little bit hanging on. Cut into the shell and slightly into the flesh. Don’t insert the knife too far in or you might end up cutting through the whole chestnut and splitting it! Guess how I found that out..
3. Arrange the chestnuts on a baking pan and roast for 35 minutes.
4. Remove the pan and let cool a little so you can handle the chestnuts. Don’t wait too long. It’s easier to peel the shell and papery skin off the chestnuts while they are hot out of the oven.
For my girls (4 years old and 21 months), I broke them up into small chunks and added it to their afternoon snack.
Martha Stewart has a great explanation on how to pick chestnuts here.