What can be more quintessential about our winter holiday season in the States, than the thought of roasting chestnuts? Chestnuts…soft and buttery like Nat King Cole’s lovely voice in that Holiday Classic “The Christmas Song (Merry Christmas to You).”
Roasting chestnuts is something I’ve mused about, but never did…never even tasted a chestnut or brought them home for holiday decor. It sounds like a cozy thing to do. Liren from Kitchen Confidante and Brian from A Thought for Food wrote inspiring posts on the very subject…and Roasted Chestnut Cookies.
Chestnuts are hidden in my local market – so much so that I had to ask an employee in the produce section if they carried it. Being an inexperienced chestnut consumer, I happily used the provided scoop and dumped a bunch of beauties in a clear produce bag. I didn’t realize you should probably feel for their texture, but I made out pretty lucky that there was only one bad nut in the pound of seasonal nuts I brought home.
Working with chestnuts for the first time, I found them to be an interesting looking fruit that is rather different from other nut meats I’m used to including in baking and cooking. The shells can be penetrated with a sharp knife, as proof when you’re scoring them in preparation for roasting. There’s a feathery/furriness about their protective shells before you get to the meat, and the colors are warm, woodsy and really beautiful. It’s a starchy, creamy nut and its flavor is reminiscent of a cooked potato. It’s used in many Tuscany recipes, like polenta and baked goods.
About 5 minutes into roasting these shelled lovelies, I took a peek in the oven and became too excited when I saw the shells pull back from the scored area. I ended up pulling the nuts from the oven too early. You will know that it’s not ready to be pulled from the oven when you try to de shell them and it’s a challenge. The brown, papery layer (as seen in the image above), should pretty much pull away from the meat with the outer shell.
The Chestnut Health Benefits
- A good source of dietary fiber.
- Similar to starchy foods like sweet potatoes and potatoes. However they also contain high quality proteins.
- Exceptionally high in vitamin-C. It is a strong anti-oxidant.
- Relatively low in calories; contains less fat than other nuts and seeds, and are rich in other minerals, vitamins and phyto-nutrients.
- Chestnuts are gluten free (like hazelnuts and almonds).
Note: I am not a dietitian or nutritionist. Consult with your family doctor(s) for nutrition and dietary needs.
Handling and Storage
Chestnuts should be treated like vegetables and fruits when storing. Store in the refrigerator to extend their freshness.
- Scoring the fruit before roasting in an oven is required to prevent the expansion and explosion of the fruit.
- [Optional] I soaked the chestnuts in water for about 1/2 hour before roasting. Soaking will:
- Soften up the shells for easier scoring;
- Creates some steam, keeping the delicate fruit from drying out and can make it easier to peel.
- When you pull the nuts from the oven and start to de shell them, if it doesn’t easily peel off in large pieces -including- the brownish papery layer (as seen in the image above), pop the baking sheet back in the oven until it is easy to peel back the outer layers.
- While peeling the shells away from the meat of the fruit/nut, I had the unpleasant experience of the shells’ shards slipping under my fingernails (I just cut my nails so they are very short). This proved to be painful because it cut my skin under the nail (where the skin meets the nail). To prevent further damage, I wore nitrile gloves which allowed me to handle the nuts at a temperature higher than I might otherwise be comfortable at when pulling from the oven -and- when de shelling it saved me from further cuts.
If you don’t soak the chestnuts before roasting, rinse them under cool water in a colander before scoring to remove any debris.
Preheat oven to 375-400 degrees. Prepare a baking sheet: Line with either foil or a silicone baking mat.
Using a smaller hand-size, sharp knife with a pointed end, score the flat-side of each chestnut (creating an “X”).
- It’s okay if you cut into the meat of the nut.
- A larger score pattern can make it easier to pull the outer layer away from the meat (de shelling).
Place the scored nuts on the baking sheet, flat-side up. Roast for 15-20 minutes or until when pulled from the oven, the shells can be easily removed.
If desired, season to taste with salt.
Need a nutrition break from all those fattening holiday baked goods?
It’s that time of the year again when Cuties California Clementines are in the stores and at their sweetest peaks right now. Use them for snacking, side dishes and salads. Earlier this year I wrote about these sweet, little orange gems – click on over to read It’s Time for Cuties.
You can’t just stop at one!
See also:
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It’s Time for Cuties |
Happy Holidays to you and your loved ones!
Liren says
Hope you had a lovely holiday! I’m so glad you ventured into the yummy world of chestnuts, Cristina! I will always have a special place in my heart for them 🙂 And the cuties. We can’t get enough of them in my house.
redkathy says
Oh what a beautiful chestnut display, as always! With the task of Christmas Eve I forgot all about the chestnuts this year! My mother always roasted chestnuts on Christmas night and I usually carry on that tradition. Hope you and yours had a glorious Christmas!
Winelady Cooks says
We always had chestnuts from Thanksgiving through New Year’s when I was growing up. They are very good when properly cooked. Thanks for sharing all the nutritional information as well.
Happy Holidays!
Joanne
The Rowdy Chowgirl says
I really think I must try roasting chestnuts! It’s such a traditional, Christmasy kind of thing to do. But I wonder if I can do it in my fireplace somehow, so I can actually have chestnuts roasting on an open fire?
torviewtoronto says
chestnuts roasted are delicious and lovely to snack on happy holidays to you and family
Stephanie says
I’ve tried roasting chestnuts several times and have never been successful! I’ll try your techniques next year – you make it sound easier!
Sommer@ASpicyPerspective says
Two of my favorite winter ingredients! Wonderful photos!
Chef Dennis says
Hi Cristina
Roasted Chestnuts and Clementines what a wonderful break from all the sweet treats we have been enjoying! I do have some chestnuts begging to be roasted, your post makes it sound so easy! Thank you for the inspiration! And your images are gorgeous!
Cheers
Dennis
penny aka jeroxie says
That is what I miss about a white christmas… chestnuts… 🙂 Over here we have strawberries though.
Sara says
Oh chestnuts! My mom used to roast them every night for me and my brother when we were still living at home. I miss that…I don’t really eat them much here in the States…I usually skip directly to the cuties 🙂
Happy holidays Cristina!
Kristi Rimkus says
I’ve never roasted chestnuts either, but you’ve inspired me to give them a try. You know me, the nutrition information always wins me over, and your instructions and tips are fabulous!
Mindy says
Thanks for the reminder about the cuties, I love those! I’m back to Israel for a few days and then will be sure to pick up a bunch!
Alcantara says
Beautiful chestnut photography! I will confess I have never had chestnuts either and always wondered about it because, as you have stated they seem as much a part of the season as red ribbons and pine cones. They have a fun fantastical appearance and definately seem worth the effort… thanks for the fun article.
Samantha says
Great photography. My grandfather used to roast chestnuts when we were kids so I have memories of it from then, but haven’t had them in a long time. I should do this for the kids. Thanks for some good instructions.
Tania says
Merry Christmas!
Roxan says
I love chestnuts! I grew up eating them, I think they are pretty common in korean cuisine. I’ve been cooking a lot of japanese lately and am learning that it’s pretty common there too (in general, korean and japanese are pretty similar to each other, and different from the other asian cuisines). At japanese and korean markets you can get prepackaged bags of already cooked and peeled chestnuts! I can eat a whole bag of those as a snack.
Have a merry christmas Cristina!
RKM says
Those Chestnuts look amazing! I have never roasted them before, and I must admit, I have never tried one. It is something I will do this holiday season. I also love the cutie, they are my favorite. Love your photos.