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2000s Recipes + Menus

Roasted Chestnuts

Serves8 to 10
  • Active Time:30 min
  • Start to Finish:30 min
November 2003
  • 1 1/2 to 2 lb whole chestnuts in shell
  • 1 teaspoon vegetable oil
  • 1/4 cup water

  • Special equipment:

    a chestnut knife (optional); a large heavy skillet (preferably cast-iron) with a lid
  • Make a large X in each chestnut with chestnut knife or a sharp paring knife, cutting through shell. Toss chestnuts with oil in a bowl.
  • Heat dry skillet over moderately low heat until hot, then roast chestnuts in skillet on stovetop, covered, stirring every few minutes, 15 minutes.
  • Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.

Recipe by Shelly Wiseman

Photograph by Sang An

Keywords
shelly wiseman,
holiday,
vegetarian,
nuts