Dan Roman's Buttery Roasted Chestnuts In Foil
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
47
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 tsps
Kosher Salt (or more)Directions:
1
Preheat oven to 425°F
2
Place a large sheet of foil on a rimmed baking sheet
3
Place chestnuts, flat side down, on a work surface
4
Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X
5
Soak in a bowl of hot water for 1 minute (this helps them steam while roasting)
6
Drain chestnuts and pat dry; place in a medium bowl
7
Add rosemary, butter, 2 teaspoons salt, and nutmeg
8
Season with pepper and toss to thoroughly coat
9
Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top
10
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts
11
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat
12
Season with more salt, if desired
13
Serve hot or warm
14
Preheat oven to 425°F
15
Place a large sheet of foil on a rimmed baking sheet
16
Place chestnuts, flat side down, on a work surface
17
Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X
18
Soak in a bowl of hot water for 1 minute (this helps them steam while roasting)
19
Drain chestnuts and pat dry; place in a medium bowl
20
Add rosemary, butter, 2 teaspoons salt, and nutmeg
21
Season with pepper and toss to thoroughly coat
22
Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top
23
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts
24
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat
25
Season with more salt, if desired
26
Serve hot or warm