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Oven-Roasted Chestnuts

Ingredients (2)

  • 1 pound chestnuts (about 3 cups)
  • 1/2 cup water
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Nutritional Information
  • Calories210
  • Fat1.34g
  • Saturated fat0.25g
  • Trans fat
  • Carbs47.37g
  • Fiber
  • Sugar
  • Protein1.75g
  • Cholesterol
  • Sodium3.33mg
  • Nutritional Analysis per serving (4 servings) Powered by

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Oven-Roasted Chestnuts

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.

Instructions

  1. 1Heat the oven to 475°F.
  2. 2Using a sharp knife, cut an “X” about 1 inch long through the shell on the flat side of each chestnut. Measure out about 2 feet of aluminum foil and set it over a baking sheet. Place the chestnuts in the middle of the foil in a single layer. Bring the shorter sides of the foil up so they kiss. Crimp the longer sides over to create a seal. Leave a 1-inch hole at the top to create a vent.
  3. 3Pour the water into the vent and cook the foil pouch in the oven for 5 minutes. Lower the oven temperature to 375°F, carefully pull the foil down all the way to expose the chestnuts, and continue to cook until tender, about 25 minutes more. Peel when cool enough to handle.
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