Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
Hey friends!
Are you in the mood for something cozy and delicious? I’ve got just the thing!
Today, I’m sharing my favorite recipe for roasted chestnuts with butter and rosemary.
These little gems are warm, buttery, and packed with flavor.
They’re perfect for a chilly evening or a cozy gathering with friends.
Trust me, once you try them, you’ll be hooked! Let’s get roasting!
Possible Ingredient Alternatives
For a dairy-free alternative, coconut oil can replace butter in this recipe. It provides a similar rich mouthfeel and complements the nutty flavor of chestnuts. Use the same amount of melted coconut oil as butter called for in the recipe.
Fresh rosemary can be substituted with dried rosemary if fresh is unavailable. Use about 1 teaspoon of dried rosemary for every sprig of fresh rosemary called for. Dried herbs are more concentrated, so less is needed.
For those looking to reduce sodium intake, the salt can be partially or fully replaced with a salt-free herb blend or additional spices like garlic powder or onion powder. Start with half the amount of salt called for and adjust to taste. This substitution maintains flavor complexity while reducing sodium content.
Preparation Time | 15-30 minutes |
Cooking Time | 45-60 minutes |
Total Time | 60-90 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 20-25 g
- Fat: 200-220 g
- Carbohydrates: 200-220 g
Ingredients
- 2 lbs chestnuts
- 1 stick melted butter
- 2-3 sprigs fresh rosemary leaves
- 2 teaspoons salt
- 1 teaspoon pepper
Step 1: Prepare the Chestnuts
Preheat your oven to 425°F (220°C).
Begin by rinsing the chestnuts quickly under running water to clean them.
Using a small serrated knife, carefully score an “X” on the round side of each chestnut to allow steam to escape during roasting.
Ensure each chestnut is placed flat side down as you cut a shallow “X” across the top.
Then, soak the scored chestnuts in a bowl of very hot water for about 30 minutes; this will soften the husk and add moisture.
Step 2: Season the Chestnuts
While the chestnuts are soaking, strip the leaves from a couple of sprigs of fresh rosemary.
In a large bowl, combine 2 lbs of chestnuts with 1 stick of melted butter and the fresh rosemary leaves.
Mix together 2 teaspoons of salt and 1 teaspoon of pepper, then add this to the chestnut mixture.
Stir well to ensure each chestnut is evenly coated with the seasoning.
Step 3: Prepare for Roasting
Pour the seasoned chestnuts in a single layer onto a foil-lined baking sheet, ensuring to include all the butter and spices.
Gather the edges of the foil to create a pouch, leaving a small opening at the top for steam to escape during the roasting process.
Step 4: Roast the Chestnuts
Place the foil pouch with chestnuts into the preheated oven.
Roast the chestnuts for 45 to 60 minutes or until you see the cut edges of the husk curling up.
This indicates they are fully roasted and ready to be enjoyed.
Step 5: Let Rest and Peel
Once roasted, carefully remove the chestnuts from the oven and allow them to rest for about 15 minutes while still covered in foil.
This will make peeling easier.
After resting, carefully peel the husks and inner skins off the chestnuts, using your thumbnail to assist with stubborn areas.
Step 6: Serve
Transfer the peeled chestnuts to a plate or platter, making sure to scrape any extra butter or spices from the foil onto them.
Toss the chestnuts to coat them with the remaining butter and spices.
Season with a little more salt if desired.
Serve the chestnuts hot or warm for the best flavor and texture.