The aroma of roasting chestnuts is super cozy, and with the cold, wet, raw weather we’re having in Rome these days, much appreciated. Chestnuts are sort of the down comforter of the nut world. They’re also super easy to prepare in your oven and make a tasty and healthy snack eaten straight from the shell. This is my boyfriend’s new technique, but he’s made it several times and swears by it.
Oven roasted chestnuts
- Coarse salt
- Bay leaves or other seasonings
- Aluminum foil
- Preheat oven to 350°F (180°C).
- Sprinkle a layer of coarse salt on a baking sheet and place a piece of aluminum foil on top. The idea is to make a thin space between the foil and the baking sheet which air can pass through.
- Cut a slash with a knife in the fat round part of each chestnut. This will make them easier to peel and will also prevent them from exploding. Built-up steam can cause chestnuts to explode like popcorn if it can’t escape.
- Place the chestnuts in a single layer on top of the aluminum foil. Toss a seasoning on top like a bunch of bay leaves.
- Bake until golden and then remove from the oven and wrap in a dishtowel to help create more humidity to loosen the shells.
- Remove the shells when cool enough to handle.