How To Roast Chestnuts In The Oven

Chestnuts are a favourite autumn and winter food throughout Europe with street stalls roasting them over braziers and selling them to passers-by. I often buy a cone of roasted chestnuts while wandering around the city in Rome, Paris or Bern, as much to warm my hands as for their rich, nutty flavour.

In winter I often serve a plate of roasted chestnuts with aperitivi, especially a complex sparkling wine like Ca’del Bosco Franciacorta. The toasty, yeasty notes marry well with the nuttiness of the chestnuts and the wine’s fine bead is a perfect foil for their rich creaminess. Roasted chestnuts are versatile and a great snack at any time. I also enjoy them after dinner with a piece of hard cheese like Grana Padano and a nip of brandy or aged grappa.

The simplest way to roast chestnuts at home is in the oven, it’s super easy. Allow at least 4 chestnuts per person, they’re very moreish.

You’ll need:

sharp paring knife
wire rack
baking tray
wooden skewer
clean tea towel

Here’s how to roast chestnuts in the oven (scroll down for a step-by-step video):

Heat oven to 220°C (425°F).
Cut a cross into the rounded side of each chestnut, cutting through the inner skin as well as the shell.
Arrange on a rack on a baking tray, scored side-up.
Place in oven for about 15-20 minutes, until the shells peel back and the nuts are tender (test with a wooden skewer).
Wrap tightly in a clean, dry tea towel and set aside for 15 minutes or so.
Arrange in a bowl and serve with salt on the side if you like.
Diners peel off the shells and as much of the inner skins as possible and enjoy!

Now you know how to roast chestnuts at home try this easy chestnut rice recipe; it makes a lovely simple meal or side dish. And if you love chestnuts but prefer to have someone else do the work for you, try this delicious Swiss vermicelles dessert using chestnut puree.