Love these, especially during the holidays, but anytime of year is grea!
- 1/2 pound of chestnuts
Preheat oven to 425 F.
Find the flat side of each chestnut and cut a large X with a sharp paring knife all the way through the skin.
Place chestnuts on a shallow baking pan and place in the oven to roast for about 30 to 40 minutes, depending on size of nuts. Shake pan several times to rotate chestnuts so they will cook evenly.
If you just want them cooked enough to peel, roast for 10 to 15 minutes.
Peel roasted chestnuts as soon as they are cool enough to handle. Once they cool completely, they are difficult to peel. However, they may be reheated briefly to aid in peeling.
Chestnuts may also be roasted on the outdoor grill. Watch carefully and turn them often.
Another favorite method for small amounts is stovetop, particularly on a gas stove. Place on top of a flame-tamer and cover with a deep lid. Roast over low heat until done, about 10 minutes, turning often to cook evenly.