It's chestnut season here in Italy and yesterday on our hike up the mountains we found some very nice chestnuts. The great thing is you can find them almost anywhere this time of year and they're some of the best you'll ever eat. Hailey was begging me yesterday to roast them so I remembered this great oven recipe that I found last year and we tried it. Boy were they good!
Oven Roasted Chestnuts
Preheat the oven to 425 degrees F
Clean off chestnuts.
Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape
Arrange chestnuts on a baking sheet or in a shallow pan,
with the cut or pricked sides up.
Roast in oven for 15 to 25 minutes,
or until chestnuts are tender and easy to peel.
Peel the nuts when they are cool enough to handle, and enjoy.
Oven Roasted Chestnuts
Preheat the oven to 425 degrees F
Clean off chestnuts.
Use a sharp paring knife to cut an X into one side of each chestnut, or prick chestnuts with a fork to allow steam to escape
Arrange chestnuts on a baking sheet or in a shallow pan,
with the cut or pricked sides up.
Roast in oven for 15 to 25 minutes,
or until chestnuts are tender and easy to peel.
Peel the nuts when they are cool enough to handle, and enjoy.
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