Roasted Chestnut Treasures
Gather ‘round folks—these toasty treasures are the ultimate holiday treat! Roasted chestnuts are more than just a festive snack; they’re a whole experience. There’s something magical about their warm, nutty aroma filling the air as they roast to golden perfection. Fun to crack open and even better to eat, these little nuggets are sweet, buttery, and oh-so-satisfying. Whether you’re enjoying them straight from the oven or pairing them with a cozy cup of cider, they’re guaranteed to make your holidays feel extra special. So, grab a pan and get roasting—this is one tradition worth keeping alive!
Ingredients
- 1-2 lb Chinese chestnuts (whole, raw)
- 1 tbsp melted vegan butter (optional)
- ¼ tsp salt (optional)
Instructions
- Boil some water, and pour over chestnuts and let soak for 1-2 hours, up to overnight.1-2 lb Chinese chestnuts
- Preheat oven to 425°F.
- Score an X onto the rounded side of each chestnut. It is much easier to score the chestnut after it has soaked, and it is easier to lay the chestnut on the flat side, and then score it on the rounded side. This is an important step, as scoring allows the steam to escape while roasting and ensures the nuts do not burst. (Similar to sticking a fork into your baked potato before roasting.)
- Place the chestnuts in a single layer X-side up on a sheet pan. If using, drizzle with 1 tbsp vegan butter and ¼ tsp salt.1 tbsp melted vegan butter, ¼ tsp salt
- Roast the chestnuts for about 20-30 minutes or until the nut inside is tender. You can check by sticking in a toothpick, and if it goes in easily, the nuts are ready.
- Remove from the oven and immediately wrap the chestnuts in a clean tea towel. Let sit for about 10 minutes. It is helpful to peel the nuts while they are still quite warm because as they cool, it becomes more difficult to remove the peel. However, the chestnuts may be hot, so be careful when peeling. Roll the chestnuts in the towel, and then immediately peel both the other shell and the inner skin and enjoy.
Breakout Trick
Adding melted butter and salt before cooking is optional, but it does make for a richer and more indulgent treat.
If you are having difficulty removing the inner skin, you can still eat the skin. However, you may choose to save these nuts to make Roasted Chestnut Soup.
Nutrition
Calories: 247kcalCarbohydrates: 50gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 171mgPotassium: 550mgVitamin A: 29IUVitamin C: 46mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!
I love these little treasures!