November through the new year is always a busy time for our family and I feel like I’m always in the kitchen! Here’s one must have food tradition for our family – oven roasted chestnuts, the next best thing to roasting on an open fire. The key to making them easy to peel is to keep them warm in the oven after roasting. Once the chestnuts cool off, the inner skin sticks to the meat making them much harder to peel.
Directions:
- Preheat the oven to 425 degrees F.
- With a paring knife, cut an ‘X’ on one side (to let the steam escape).
- Arrange on cookie sheet and bake about 20 minutes.
- Peel just when it’s cool enough to handle.
Note: If the chestnuts cool off too quickly, keep them in the oven at 125° F until ready to peel.
