Dan Roman'S Buttery Roasted Chestnuts In Foil – a delicious recipe with chestnuts, rosemary, unsalted butter, kosher salt, nutmeg, Freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
2
Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
3
Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
4
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.
269
kcal
Calories
25
g
Fat
11
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 pounds fresh unshelled chestnuts, 2-3 sprigs rosemary, 1/2 cup (1 stick) unsalted butter, melted, 2 teaspoons (or more) kosher salt, and more.
Yes, Dan Roman'S Buttery Roasted Chestnuts In Foil falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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