Roast Chestnuts Recipe


  • 1 pound fresh chestnuts
  • Sharp paring knife or chestnut knife (optional)


Preheat Oven:

  • Preheat your oven to 425°F (220°C).

Score the Chestnuts:

  • Place a chestnut flat-side down on a cutting board.
  • Use a sharp knife to cut an “X” through the outer shell on the rounded side of the chestnut.
  • Repeat for all chestnuts. This is crucial to prevent them from bursting in the oven and makes peeling easier.

Optional Soak:

  • Soaking chestnuts is optional, but it can help with easier peeling.
  • Soak them in cool water for 30 minutes to an hour. Drain before roasting.


  • Arrange the scored chestnuts in a single layer on a baking sheet, cut-side facing up.
  • Roast in the preheated oven for 25-30 minutes, or until the shells have curled back and the flesh is tender. Keep an eye on them to avoid burning.

Wrap and Steam:

  • Immediately remove the roasted chestnuts from the oven and wrap them in a clean kitchen towel (or several layers of paper towels).
  • Let them steam in the towel for 10-15 minutes. This softens the inner skin, making peeling a breeze.

Peel and Enjoy:

  • While still warm, peel the outer shell and the stubborn inner skin (you might need a small knife to help in some spots).
  • Enjoy your warm, roasted chestnuts!


  • Fresh Is Best: Look for chestnuts that are plump, shiny, and heavy for their size. Avoid ones with cracks or mold.
  • Double the Recipe: Roast a big batch! They store well and are great for snacking or incorporating into other dishes.

Alternative Cooking Methods:

  • Open Fire: Perfect for holiday ambiance – score and roast directly in hot coals.
  • Air Fryer: A quick option! Score and follow air fryer instructions at 400°F (200°C) for about 20 minutes, shaking halfway through.


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