Roasted Chestnuts

Fresh Chestnuts, ready for the oven.

Slice an 'X' through the Chestnut shells prior to roasting. 

Skip this step and you'll be sorry...

Ever roasted chestnuts? Fresh from the oven, with a dash of sea salt, they're quite delightful.

And, pretty easy to do, if you follow directions. Last Christmas I bought a pound of fresh Chestnuts and decided to give this tradition a try. The outcome was not nearly as cozy and romantic as I expected.

They explode! In unison!

When you remove them from a hot oven and they hit the cooler air it's like 4th of July all over the kitchen. So, that was not good. But, the remnants were quite tasty.

Our jazzy Christmas table settings.

Roasting Chestnuts:

• Slice a criss cross into the shells.
• Place on a baking sheet.
• Cook in a 375 (F) oven for about 30 minutes
• The criss-crossed shells will curl back letting you know when they are done.
• As soon as they are cool enough to touch, pop them out of their shells. (It's a lot harder to remove them when they're cool.) 
• Spritz with a buttery flavored cooking spray.
• Sprinkle with sea salt.

What I've learned:
* In the mountains, try a cooler oven. Bake at 375 (F) vs. the 425 you see in directions all over the web.
** No need to soak them in salt water. That's a waste of time since the moisture and salt permeate the shells, not the chestnuts, and you're throwing the shells away.

Fun Facts to Know and Tell: 
Chestnuts are one of the healthiest nuts you can nibble. Low in calories, low in fat, rich in vitamins, minerals and protein. Nutritionally similar to brown rice with loads more flavor.