Roasted Chestnuts

Tis the season for local chestnuts!  You’ll find them at farm stands, or if you are lucky like I am, from the trees of your friends from now through December. While they look beautiful in a bowl on your countertop, I simply cannot resist roasting them in the oven.  You can do so on a campfire as well, and my friend Louisa likes to utilize the microwave.  I have tried them all and am convinced that the oven provides the best results and it’s super easy. Enjoy and Happy Fall Ya’ll!

 Roasted Chestnuts

Preheat the oven to 350 degrees. With a very sharp paring knife, make an incision about 1/8-inch deep into each nut, cutting nearly all the way around. Place the nuts on a jellyroll pan and roast for 35 minutes. Remove and wearing plastic gloves, remove the shells from the hot chestnuts, as well as the papery skins. Add a bit of butter to the hot chestnuts, if desired and enjoy warm.     


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