How to Roast Chestnuts In the Oven
No, you do not need an open fire to roast chestnuts! I grew up on roasted chestnuts at German Christmas markets and roasting them in the oven at home is just as good! I love the baked potato like taste and the soft texture of roasted chestnuts, and hope you find my tips helpful to enjoy these at home too. They're fun as a simple appetizer, to serve while decorating for the holidays like we do, and they can also be used for other recipes like soup or desserts.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 pound chestnuts (or of course more if desired)
Instructions
- 1
Preheat your oven to 350° Fahrenheit (175° Celsius) on the conviction setting. The circulating air will help circulate your steam.
- 2
Lay your chestnuts onto the flat side, and using a sharp paring knife, cut a cross into each chestnut's 'belly side.' Face them up onto a baking sheet (no need to prep it with parchment paper or foil).
- 3
Boil some water and add it to an oven-safe metal dish placed in the bottom of your oven. This will create steam that will help to keep your chestnuts soft as they roast.
- 4
Add your chestnuts to the oven and allow them to cook for about 15 to 20 minutes or until the edges are peeled up and start to darken.
- 5
Allow to cool for a few minutes before peeling and eating right out of the shell.