Lisa Grentz, MS, RDN, CD
Our feature for the month of December is chestnuts. This festive nut is synonymous with the holiday season. You have probably heard, and maybe even sang along with, the classic Christmas carol about roasting chestnuts on an open fire. But have you ever tried roasting chestnuts?
Roasting chestnuts at home can be a fun and easy family activity on a cold winter day. Not only do these delightful seasonal treats taste great, but their aromatic properties will have your house smelling and feeling like the holidays.
Buying and Preparing Chestnuts
When in season, fresh chestnuts can be found at most grocery stores. Select firm and unblemished chestnuts with a smooth, glossy, dark-brown outer shell. Refrigerate raw chestnuts after purchasing to preserve their freshness, as these raw nuts are known to spoil quickly.
To prepare the nuts for roasting, place the chestnut flat-side down on a firm cutting surface and use a sharp paring knife to make an X-shape incision on the rounded side of each nut. Make sure that the incision cuts through the inner skin of the chestnut. Piercing the skin before roasting prevents the nuts from exploding in the oven.
Oven Roasted Chestnuts
Preheat oven to 400 degrees F.
Place the scored chestnuts in a single layer, incision side up, on a baking sheet, and roast for about 20-30 minutes. Cooking times can vary depending on the size of the nuts. Chestnuts are done when the skins have curled and started to split open. The roasted flesh inside should be soft.
Place hot chestnuts on a clean dish towel to cool slightly.
Remove the shells of the chestnuts while the nuts are still slightly warm. Peel off the hard outer shell with your hands or with a small paring knife if necessary.
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