Roasted Chestnuts In The Oven

  1. Rinse the chestnuts. After rinsing, lay them on a towel and pat dry.
  2. Use a strong, sharp paring knife to cut an "X" in the flat side of the chestnut shells. This prevents them from bursting, allows the steam to escape and makes peeling easier.
  3. Place the prepared chestnuts in a single layer on a shallow baking pan. Roast at 375u0b0 for about 20 minutes. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
  4. Remove the chestnuts from the oven and place them in a towel-lined bowl. Wrap the towel over top to cover the chestnuts and keep them tightly covered for 5 to 10 minutes before removing the shells. Remove the shells by hand while still hot, but cool enough to handle. Be careful not to burn your fingers. Starting at the slit, pull the shell away from the nutmeat. The inside skin will peel away from the chestnut along with the outer shell. Serve plain or dip in melted butter. Sprinkle very lightly with cinnamon, if desired.

chestnuts

Taken from www.epicurious.com/recipes/member/views/roasted-chestnuts-in-the-oven-50113362 (may not work)

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