Roasted Chestnuts Oven Or Stove Top Recipes

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ROASTED CHESTNUTS



Roasted Chestnuts image

Categories     Nut     Roast     Christmas     Vegetarian     Fall     Winter     Healthy     Vegan     Chestnut     Christmas Eve     Gourmet

Yield Makes 8 to 10 servings

Number Of Ingredients 5

1 1/2 to 2 pounds 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

Steps:

  • 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, for 15 minutes total.
  • Add water and continue to roast, covered, stirring occasionally, until water is evaporated and chestnuts are tender, about 5 minutes more. Serve hot.

STOVE-ROASTED CHESTNUTS



Stove-Roasted Chestnuts image

Fill your home with the irresistible aroma of roasted chestnuts this holiday season -- it's a Good Thing.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes 20

Number Of Ingredients 1

20 fresh unpeeled chestnuts

Steps:

  • Using a small sharp knife or a chestnut knife, carve an "X" in the flat side of each chestnut. Place chestnuts in an even layer, "X"-side down, in a chestnut-roasting pan. Cook chestnuts over low heat until opened, 20 to 25 minutes. Peel immediately, using a towel if chestnuts are too hot to touch.

ROASTED CHESTNUTS OVEN OR STOVE TOP



Roasted Chestnuts Oven or Stove Top image

This is a pretty simple recipe made stove top. These are great to bring on a winter snow covered walk to keep warm. Do use an oven mitt to remove the chestnuts from the cookie sheet for they will burn ya!. Use dry, firm chestnuts; very soft and very hard chestnuts might be rotted. An overcooked chestnut is dried out and hard. Cover the chestnuts with a towel to keep them warm while serving. Try a little salt on your chestnuts. If the inner skins do not come off easily, the chestnut is either undercooked or overcooked Be sure to immobilize the chestnut with a dish towel, oven pad, oven mitt, so it will keep the chestnut from rolling when cutting. If you don't score them they will explode in the oven! The inner skin, called the pellicle, can be eaten or removed.

Provided by Rita1652

Categories     Lunch/Snacks

Time 25m

Yield 10 serving(s)

Number Of Ingredients 4

1 1/2-2 lbs chestnuts, Using a sharp knife cut an X into one side of the chestnut to allow the steam caused by roasting to
1 tablespoon vegetable oil
1/4 cup water
salt (to season)

Steps:

  • Toss chestnuts with oil.
  • In a dry pan over low heat heat pan till hot, then add chestnuts cover and stir every few minutes for 15 minutes.
  • Add water and continue to roast, covered and stirring until water is evaporated and chestnuts are tender about 5 minutes.
  • Serve hot with salt.
  • Or Oven method:.
  • Preheat oven to 425 degrees.
  • Roast unseasoned chestnuts for 20 to 30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open. For even roasting, gently stir to turn them over after about 10 minutes. The sliced part of the shells will curl back.
  • Remove the nuts from the oven, make a mound of them in an old towel, wrap them up, squeeze them hard -- they should crackle -- and let them sit for a few minutes.
  • Meanwhile open a bottle of vino, pour yourself a glass, Peel nuts when they are cool enough to handle, and serve with salt if desired. Because hot chestnuts peel easier than cold ones.
  • Enjoy!

ROAST CHESTNUTS



Roast chestnuts image

Make a batch of roast chestnuts for a festive Christmas treat to share with guests. Try our easy method and make the most of these seasonal bites

Provided by Lulu Grimes

Time 40m

Yield Makes 16

Number Of Ingredients 1

16 chestnuts (or as many as you need), choose large, shiny looking nuts

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Put each chestnut flat-side down on a chopping board. Hold the chestnut carefully and, using a sharp knife, cut a long slit or a cross in the top. Make sure you cut through the shell but not the nut inside. The shell is tough and flexible like a skin rather than rock hard like other nut shells, so a small kitchen knife works well.
  • Tip the nuts onto a baking sheet or into a roasting tin and arrange them cut-side up. Roast for 30 mins. The cuts should open up and the shell will start to peel back.
  • Leave the nuts in the tin to cool down to warm - they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel. Serve as they are for people to peel, or peel them yourself to use in a recipe.
  • If you peel them, you may want to remove the inner, slightly fluffy, membrane as well. If the membrane is difficult to get off (it shouldn't be if you steam them as they cool), you can soak the nuts in boiling water for a minute to loosen. Drain and peel.

Nutrition Facts : Calories 34 calories, Fat 0.5 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.01 milligram of sodium

ROASTED CHESTNUTS



Roasted Chestnuts image

These can be served as a dessert with eggnog or vanilla ice cream or just served salted as a snack.

Provided by Angel

Categories     Appetizers and Snacks     Nuts and Seeds

Yield 6

Number Of Ingredients 4

1 pound chestnuts
¼ cup butter
salt to taste
1 pinch ground cinnamon

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Cut a 1/2 inch crisscross on the flat side of each nut. Be sure to cut through the shell to prevent the nut from exploding.
  • Place the nuts in a shallow baking pan and bake for 25 to 30 minutes.
  • Allow to cool and peel off the shell.
  • Place nuts in a skillet with butter and saute over high heat until the butter is melted and the chestnuts are well coated. Place skillet in oven and roast until they are golden on top. Sprinkle with salt and cinnamon.

Nutrition Facts : Calories 216.5 calories, Carbohydrate 33.6 g, Cholesterol 20.3 mg, Fat 8.6 g, Fiber 0.1 g, Protein 1.3 g, SaturatedFat 5 g, Sodium 56 mg, Sugar 8 g

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Top Asked Questions

How do you cook chestnuts in the oven?
Roasted Chestnuts Oven or Stove Top. 1 1/2-2 lbs chestnuts. 1 tablespoon paleo oil. 1/4 cup water. Using a sharp knife cut an X into one side of the chestnut to allow the steam caused by roasting to escape. Safest is to use a chestnut knife. Toss chestnuts with oil.
What's the best way to roast chestnuts in Italy?
Beloved in Italy starting in autumn, some would argue that the best way to roast chestnuts is over hot coals, either in a fireplace or an outdoor roasting pit. When that's not practical, Italians roast them over a gas stove burner, in a simple iron pan with a perforated bottom that allows the flames to touch the chestnuts.
How long do you roast chestnuts in a tin?
Roast for 30 mins. The cuts should open up and the shell will start to peel back. Leave the nuts in the tin to cool down to warm – they will be very hot inside. Put a board on top of the tin while they cool to trap the steam and make them easier to peel.
Can you cook chestnuts in a cast iron skillet?
A delicious 20 minute roasted chestnut recipe that can be made on an electric or gas stovetop using a cast iron skillet or standard pan. Score your chestnuts. See pictures and instructions further up in article. Turn temperature on stove burner to medium heat (5 on our stove). Place all ingredients in pan with lid on.

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