📝 About This Recipe
Evoking the nostalgic charm of European street markets, these roasted chestnuts are a quintessential winter indulgence. Beneath their charred, brittle shells lies a tender, golden fruit with a sweet, nutty flavor and a creamy, potato-like texture. This elevated version pairs the smoky warmth of the oven with a fragrant rosemary and honey-infused glaze, turning a simple snack into a sophisticated seasonal treat.
🥗 Ingredients
Main Ingredients
- 1 pound Fresh Chestnuts (Firm, shiny, and heavy for their size)
- 4 cups Water (For soaking)
- 1 tablespoon Sea Salt (Added to the soaking water)
Rosemary-Honey Glaze
- 3 tablespoons Unsalted Butter (Melted)
- 2 sprigs Fresh Rosemary (Finely minced)
- 1 tablespoon Wildflower Honey
- 1/2 teaspoon Flaky Sea Salt (Such as Maldon)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 1 pinch Cinnamon (Optional for warmth)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If using a roasting pan or cast-iron skillet, place it inside the oven while it preheats to ensure a hot surface.
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2
Inspect your chestnuts. Discard any that have small pinholes (a sign of worms) or those that feel hollow when squeezed.
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3
Using a sharp paring knife or a dedicated chestnut cutter, carefully score a large 'X' on the flat side of each nut. Ensure you cut through the tough outer shell and the thin papery skin (pellicle) underneath.
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4
Place the scored chestnuts in a large bowl of warm water mixed with 1 tablespoon of sea salt. Let them soak for 15-20 minutes; this hydrates the nut and creates steam during roasting, making them easier to peel.
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5
Drain the chestnuts and pat them thoroughly dry with a clean kitchen towel.
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6
Arrange the chestnuts in a single layer in the preheated roasting pan, with the scored 'X' side facing upward.
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7
Roast for 20-25 minutes. Every 10 minutes, give the pan a good shake to ensure even cooking.
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8
While the chestnuts roast, whisk together the melted butter, minced rosemary, honey, flaky salt, black pepper, and cinnamon in a small bowl.
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9
Check the chestnuts: they are done when the shells have curled back at the 'X' and the flesh inside is golden and tender when pierced with a toothpick.
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10
Remove the pan from the oven and immediately transfer the hot chestnuts to a bowl. Cover the bowl tightly with a clean towel and let them 'steam' for 5-10 minutes.
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11
While still warm, peel away the outer shells and the bitter inner skins. It is crucial to do this while they are warm, as the skins become difficult to remove once cooled.
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12
Toss the warm, peeled chestnuts in the rosemary-honey butter glaze until well coated.
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13
Transfer to a serving dish and garnish with an extra sprinkle of flaky salt and a fresh sprig of rosemary.
💡 Chef's Tips
Always score the chestnuts deeply; if steam cannot escape, they may explode in your oven. Soaking is the secret to success—it ensures the nut stays moist and the skin releases easily. Peel them while they are hot! If they cool down too much and become hard to peel, pop them back in the oven for 2-3 minutes. Store fresh chestnuts in the refrigerator if not using immediately, as they are high in starch and can spoil at room temperature. For a smoky flavor without a fire, add a drop of liquid smoke to the soaking water.
🍽️ Serving Suggestions
Pair with a glass of warm mulled wine or a crisp hard apple cider. Serve alongside a cheese board featuring sharp cheddar or creamy Gorgonzola. Enjoy as a rustic appetizer before a roasted duck or goose dinner. Chop leftovers and toss them into a winter kale salad or a holiday stuffing. Serve in a paper cone for an authentic European street-food experience.