World’s Best Roasted Chestnuts Recipe

I just tried a simple How To Roast Chestnuts trick and ended up with glossy, sweet-packed nuts that will make you cancel dessert plans.

I’m obsessed with roasted chestnuts and I mean the deep, crackling, nutty kind that stains your fingers. I love the way 1 1/2 lbs fresh chestnuts shine after roasting, oily edges and all.

I crave that savory hit and a smear of 1 tbsp unsalted butter because it makes the flesh sing. I read every Roasted Chestnuts Recipes Oven and How To Roast Chestnuts thread, trying to chase that simple char and creamy center.

But it’s not about nostalgia for me. It’s about the smell that announces dinner and the bold, honest taste.

Pure chestnut joy, always. No pretense, really.

Ingredients

• Basically the star: sweet, creamy inside; warm bite that’s almost dessert.
• Plus oil or butter gives glossy roast and a little savory richness.
• Sea salt wakes the flavor, adds crunch and makes them pop.
• Basically a splash of steam keeps them tender and easy to peel.
• Plus a pat of butter makes them silky, richer, and kinda addictive.

Ingredient Quantities

• 1 1/2 lbs fresh chestnuts (about 20 to 25)
• 1 to 2 tbsp olive oil or melted butter
• 1/2 tsp coarse sea salt plus extra for serving
• 1/4 cup water (for steaming, optional)
• 1 tbsp unsalted butter (optional, for tossing after roasting)

How to Make this

1. Preheat your oven to 425°F (220°C) and line a baking sheet with foil or parchment for easier cleanup.

2. Rinse the chestnuts and pat them dry. Pick out any that are soft or have holes, those are bad and toss them away.

3. Using a sharp paring knife, score each chestnut by cutting an X on the flat side and a single slit on the rounded side; the cuts should go through the shell but not too deep into the nut.

4. Toss the scored chestnuts in a bowl with 1 to 2 tablespoons olive oil or melted butter and 1/2 teaspoon coarse sea salt so they get a light, even coating.

5. Spread the chestnuts in a single layer on the prepared baking sheet with the X side up; if you want extra steam and softer insides, sprinkle 1/4 cup water around the nuts or drizzle very lightly over them.

6. Roast in the preheated oven for 20 to 30 minutes, checking at 15 minutes. Theyre done when the shells curl back at the cuts and the inner skin is golden and tender; timing depends on size and freshness.

7. Remove the pan from the oven and cover the chestnuts with a clean kitchen towel for 5 to 10 minutes to steam gently; this makes peeling way easier.

8. While still warm, peel the shells and the thin inner skin off each chestnut. Use a paring knife if any are stubborn, but be careful, they are hot.

9. Optional but recommended: toss the peeled chestnuts with 1 tablespoon unsalted butter and a pinch of extra sea salt while they’re warm for extra richness.

10. Serve immediately warm or store in an airtight container in the fridge for up to 3 days; reheat gently in the oven to refresh them.

Equipment Needed

1. Oven (preheated to 425°F / 220°C)
2. Baking sheet lined with foil or parchment
3. Sharp paring knife for scoring and peeling
4. Large mixing bowl for tossing with oil or butter
5. Tongs or a sturdy spatula to move chestnuts
6. Clean kitchen towel to cover and steam after roasting
7. Measuring spoons and measuring cup (1/2 tsp, 1 tbsp, 1/4 cup)
8. Small bowl or ramekin for melted butter or oil
9. Airtight container for storing leftovers

FAQ

World’s Best Roasted Chestnuts Recipe Substitutions and Variations

• Fresh chestnuts: swap for vacuum packed or jarred cooked chestnuts if you can’t find fresh, or use frozen peeled chestnuts thawed first. They’ll be softer, so watch roasting time.
• Olive oil or melted butter: try avocado oil or grapeseed oil for a neutral smoke resistant option, or melted coconut oil if you want a hint of sweetness.
• Coarse sea salt: use kosher salt at a 1 to 1 ratio by volume, or finish with flaky Maldon salt for a nicer crunch and presentation.
• 1 tbsp unsalted butter (after roasting): substitute with ghee or browned butter for deeper flavor, or toss with a little extra virgin olive oil for a lighter finish.

Pro Tips

1. Score deeper than you think you should, but not all the way through the nut — if you undercut them they’re a pain to peel, but if you cut too deep you’ll nick the meat. Try a firm X and a single slit, and keep your knife angled so you don’t stab the kernel.

2. Peel while they’re still warm. Letting them cool makes the inner skin stick like glue. Wrap them in a towel right out of the oven and peel after 5 minutes, you’ll get more clean nuts that way.

3. If you want softer, creamier insides sprinkle a little water on the pan before roasting or put a small oven-safe dish of water nearby. It steams them a bit so they don’t dry out, but don’t drown them or they wont get that roasted flavor.

4. Don’t try to roast every chestnut the same time — sort them by size first. Big ones need longer, small ones less. Check at 15 minutes and pull out any that’re already done so the rest don’t burn.