- Preheat oven to 425 degrees F.
- With a sharp paring knife, cut a large X on the flat side of each chestnut, cutting through the shell and into the inner skin. This will allow steam to escape while the chestnuts are roasting.
- Arrange the chestnuts, cut side up, in a single layer on a baking sheet (I like to use a large cast iron skillet). Roast for 30 minutes, shaking the pan once in a while, until the shells burst open and the chestnuts are golden brown and fragrant.
- Allow to cool just until you can handle them, then immediately peel the chestnuts. Enjoy warm. Ahh, winter pleasures!
Calories: 175; Fat: 2g; Carbohydrates: 38g; Sugar: 7g; Sodium: 1mg; Fiber: 4g;Protein: 2g