Roasted chestnuts are the perfect winter snack. They’re low in fat and calories, and they’re full of fiber, calcium, and vitamin C. However peeling chestnuts is a chore. This technique overcomes that: First you steam the chestnuts in a foil pouch to open the shells and separate the skin from the flesh, then you roast. For an alternative chestnut roasting method, check out our pan-roasted chestnut recipe.
Since chestnuts are highly perishable, they need to be eaten soon after purchasing them, and they should be stored in a breathable bag in the refrigerator.
This recipe was featured as part of our Winter Ingredients photo gallery.
Cinco de Mayo
