Sweet Roasted Chestnuts With Vanilla And Fennel

1. 1

   Preheat your oven to 375u00b0 F and prepare a baking sheet with a parchment roasting bag (or make a big envelope out of parchment paper).

2. 2

   If your chestnuts come packed in water, drain and rinse them. Transfer them to a cutting board and give them a very rough chop-really, just break them up. Add them to the bag.

3. 3

   Add the butter, maple syrup, fennel seeds, vanilla bean seeds (I like to include the bean itself, too-it's pretty, and holds vanilla flavor itself), salt, and water to the bag. Seal or pinch the bag closed and slide into the preheated oven.

4. 4

   After 5 minutes, carefully use tongs to give the bag a good shake, distributing the (now melted) butter with the chestnuts and spices. Roast for another 15 to 20 minutes, until the chestnuts have softened a bit.

5. 5

   Remove the pan and let rest 5 or so minutes before opening. Taste for salt and add a pinch more, if you like. Pour the chestnuts and sauce into a bowl and serve immediately (especially over tangy yogurt or vanilla ice cream!) or pack into a jar and refrigerate for up to a week.

6. 6

   To reheat the chestnuts, warm in a pan over very low heat with a splash of water, tossing them often.

* Per serving · 4 servings · Values may vary.

No additional tips available.