Admittedly, I’m odd.
Some days I’m just so darn full of holiday spirit I want to spit. Some days, I could care less & I prefer to keep my grinch feet, ice cold in the snow.
On second thought, I’m probably not all that odd. I suspect others may be this way too…
Either way, today I found myself staring at an empty fridge + a box of fresh chestnuts I’d bought for Thanksgiving but never got around to actually roasting. In general, I don’t math, but this was one I could figure out pretty easily – olive oil and fresh sage oven roasted chestnuts were a good idea.
I ended up turning on my apple radio & listening to the Cooking for Christmas playlist (have you heard that one??? It’s amazing!) & before I knew it, my heart had grown 3 sizes today.
Roasted chestnuts are dead easy. Well, cooking them is. The scoring can be a bit tedious unless you have a really sharp knife. I like this knife for everything. Evvvvverthing.
I also like to give them a quick dip in boiling water. It helps steam the chestnut while you roast em up. And one more important note: don’t over cook these. Or you’ll be trying to chew rocks. That is literally what it will sound like if they’re overcooked – you’re trying to chew rocks. Consider yourself warned, friends.
I’d never had a fresh roasted chestnut until about 10 years ago. My husband & I were in Cambridge where, on some street corners vendors would sell you fresh roasted, steaming hot chestnuts in paper bags. The chestnut vendors were elusive but when we found one, we always got a bag to share.
Turns out, since they’re so easy to make at home, I’m always quite excited when I find fresh chestnuts.
Olive Oil and Fresh Sage Oven Roasted Chestnuts
- 1 lb Fresh Chestnuts, washed & scored
- Boiling water
- 2 Tablespoons Olive Oil
- ¼ Cup Fresh Sage, chopped
- Sea Salt
- Preheat oven to 425.
- Wash chestnuts.
- Score chestnuts by using a sharp knife. Place each chestnut flat side down & then made an X on the top.
- Place the scored chestnuts in a large boil & cover with boiling water for 1-2 minutes.
- Drain the water & coat chestnuts in oil, sage & season liberally with sea salt.
- Place on a baking sheet or oven safe skillet & cook for 25 minutes.
- Test for the doneness of chestnuts by peeling one. They should be lightly cooked & slightly fluffy. Some chestnuts need a longer cooking time (30 or 40 minutes) depending on how fresh they are or the size.
- Once they are all roasted, remove from heat. Feel free to drizzle with more oil, salt.
Looking for more recipes inspired by our time in England?
Check out my Gluten Free Mincemeat Pies! Also.. perfect for the holidays!
*This post contains Amazon affiliate links. If you choose to purchase something via one of my links, at no extra cost to you, Eat Your Beets makes a few extra pennies. Thanks for supporting EYB!