Roast Chestnuts

In three simple steps, you can have fresh roasted chestnuts.

Use them in your Thanksgiving stuffing, minced over pasta with a poached egg on top, in salads or with Brussels sprouts. Anyway you try them, they add a warm, nutty, earthy flavor to your dish. It's the perfect Fall food.

Take a look at this post, by Stephanie J. Stiavetti. She made the decision not the X all of her chestnuts. If you're thinking of experimenting with this, too, check out her experience first.

My mom always told us to cut a big X in the shell before roasting. She also said you have to peel the shells off when they are still hot from the oven. This time around, I wasn't able to, and the shells came off very easily, even when they had cooled slightly. And, it was way easier to handle them cooled.

Let the Holidays begin!

Roast Chestnuts


  • 15 to 20 fresh Chestnuts


  1. Take each chestnut and cut a cross into the rounded side of the shell.
  2. Place all the chestnuts on a baking pan in a single layer.
  3. Roast at 350 degrees for 20 to 30 minutes, until you see the skins peeling away from the chestnuts.
  4. When they have cooled slightly, take a cloth and peel off the shell and furry skin off. Be careful not to cut yourself with the shell, they're really sharp!