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Oven-Roasted Chestnuts
Recipe Summary
Yield: Makes 1 to 2 pounds
Ingredients
Ingredient Checklist
1 to 2 pounds fresh large chestnuts
Cook's Notes
Kitchen-supply stores sell special chestnut knives.
Gallery
Oven-Roasted Chestnuts
Recipe Summary
Yield: Makes 1 to 2 pounds
Gallery
Oven-Roasted Chestnuts
Oven-Roasted Chestnuts
Oven-Roasted Chestnuts
Recipe Summary
Yield: Makes 1 to 2 pounds
Recipe Summary
Yield: Makes 1 to 2 pounds
Yield: Makes 1 to 2 pounds
Makes 1 to 2 pounds
Ingredients
Ingredients
- 1 to 2 pounds fresh large chestnuts
Directions
Heat oven to 400 degrees. Using a sharp paring knife or a chestnut knife, score each chestnut; either make an “x” on one side of nut, or make one long slit crosswise. Place chestnuts in a single layer on a baking pan, and bake until flesh is tender and golden, about 25 minutes. Remove from oven. Using a clean kitchen towel, immediately peel shells. Serve immediately, or refrigerate up to 1 week.
Cook's Notes
Kitchen-supply stores sell special chestnut knives.
Cook’s Notes
Kitchen-supply stores sell special chestnut knives.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Oven-Roasted Chestnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Oven-Roasted Chestnuts
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
