Dan Roman's Buttery Roasted Chestnuts in Foil
- Preparing Time: -
- Total Time: -
- Served Person: Serve 6–8
- freshly ground black pepper
- pinch of freshly grated nutmeg
- 2 pounds fresh unshelled chestnuts
- 2-3 sprigs rosemary
- 1/2 cup (1 stick) unsalted butter, melted
- 2 teaspoons (or more) kosher salt
- Carbohydrate 51 g(17%)
- Cholesterol 31 mg(10%)
- Fat 13 g(20%)
- Fiber 0 g(1%)
- Protein 2 g(4%)
- Saturated Fat 8 g(38%)
- Sodium 301 mg(13%)
- Calories 327
Preparation 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). 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. Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts. 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.
Preparation 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). 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. Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts. 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.
