Oven Roasted Chestnuts are amongst the easiest 1-ingredient thing to make on Earth. You will not regret learning how to make these beauties.
Chestnuts are considered autumn fruits. Still, you can get them in the wintertime here in Italy. There are the protagonists of many sweet recipes and regional gastronomic traditions such as castagnaccio.
Roasted chestnuts (Castagne Caldaroste), how they are called in Italy are very common street foods during the fall season and wintertime. It is one of our favorite fall season recipes, as it is healthy, simple, and easy to make.
Oven-roasted chestnuts have no saturated fat, making them ideal for everyone’s diet.
When we last Christmas in Rome, after eating and smelling countless times their beautiful aroma, we finally decided to ask the experts for a couple of tips which we bring you here.
Preparing chestnuts is very simple. Here I will explain the best way to cook chestnuts.
Chestnuts are also very popular to enjoy alone, cooked on the fire with a unique perforated pan like roasted chestnuts or in salt, or even baked as in this recipe!
There are more than one hundred varieties of chestnuts. Flour can also be produced from them, which is versatile for preparing cakes and homemade pasta. Before purchasing, it is good to make sure that the fruit is firm and the skin has a bright and uniform color.
There are thousands of chestnut trees around here. They are beautiful and during the holiday season, you find the ground filled with chestnuts. You can just collect them or buy chestnuts very cheaply in the supermarket.
Oven-roasted chestnuts are delicious and healthy. They have a slightly sweet flavor and are the perfect Fall season snack. Eat oven-roasted chestnuts as a mid-afternoon snack or simple while you wander the streets if you find street sellers where you live.
It is widespread to find them in the streets around Christmas Eve.
Chestnuts roasting is easy and a fun activity to share with your family or friends, while you break the chestnut shells.
Choose chestnuts... yes, only well-chosen firm chestnuts!
It doesn't get easier than that.
See directions and quantities in the recipe card.
Cooking chestnuts is easy, and they make a great snack for rainy days next to a fireplace and either with a glass of red wine or excellent chocolate milk. I love having them with Vegan Golden Milk.
Let's get into cook mode!
Start by separating good chestnuts and bad chestnuts. The ones that are fluffy should be thrown away. Soak the fresh chestnuts in water.
Drain and dry them.
Insert the Knife.
Notch the chestnuts making a horizontal cut of about 1 inch (2.5 cm).
Proceed to slice the soaked chestnuts one chestnut at a time.
Place scored chestnuts in the oven. Place chestnuts evenly on a single layer, on their flat side, round-side up, and place on a shallow baking pan lined with baking paper on the baking sheet. You could also use a cast iron pan.
Take them out of the oven and place the hot chestnuts in a basket or bowl, covering them with a dry cloth or kitchen towel. Let them rest for at least 15 minutes before tasting.
Then let the steam to escape, remove chestnuts from the bag, place the chestnuts in a cutting board, and when they are cool enough to handle, start opening them with a serrated knife or opening them with the tip of a knife, discarding the outer shell.
Enjoy the peeled chestnuts
After cooking this Roasted Chestnuts Recipe, they will leave an aroma in your kitchen that is fantastic! I think this is the best way to roast chestnuts. The best method is the one that can easily be made at home without too much equipment and ingredients, which in this recipe is only ONE!
Enjoy your roasted and peeled chestnuts with tea or coffee. We love having our roasted chestnuts around Christmas time with the whole family. Definitely one of our favorite recipes for this season.
- Baking sheet (or cast iron pan)
- Sharp knife (or serrated knife)
- Clean towel
More Healthy Snack Recipes?
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Oven Roasted Chestnuts
- 18 ounces chestnuts raw
- To prepare the chestnuts in the oven, start by choosing perfect chestnuts.
- Soak the chestnuts for at least 2 hours. Thanks to this procedure, it will be easier to peel them once cooked.
- Drain the chestnuts and, if you want, you can place them in a paper bag that will absorb the residual water or use a dry cloth to dry them well.
- Notch the chestnuts. Make a horizontal cut of about 1 inch (2.5 cm).
- Insert the tip of knife in the middle.
- Bake your chestnuts distributing them evenly on the baking tray lined with baking paper, and bake in a preheated oven in static mode at 360 ºF (180 °Celcius) for about 25-30 minutes.
- Once ready, take them out of the oven and place them in a basket or bowl, covering them with a dry cloth.
- Let them rest for at least 15 minutes before tasting them: this will make it easier to remove the peel!
- Peel the chestnuts with you hands.
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We sometimes take for granted that we have years (or decades) of cooking experience that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking points to avoid harmful compounds
- Always have good ventilation when using a gas stove
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
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