Dan Roman's Buttery Roasted Chestnuts in Foil
A luxurious holiday treat of perfectly roasted chestnuts tossed in melted butter and aromatic seasonings including rosemary, nutmeg, and black pepper. These chestnuts are scored and roasted in foil until tender, creating a warm and comforting dish perfect for sharing.
Ingredients
- •2 pounds fresh unshelled chestnuts
- •2½ sprigs rosemary
- •½ cup unsalted butter
- •2 teaspoons kosher salt
- •1 pinch freshly grated nutmeg
- •1 pinch freshly ground black pepper
Cooking Instructions
- 1.
Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
5 min
- 2.
Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
10 min
- 3.
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
40 min
- 4.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.
5 min
