Roasted Chestnuts

These chestnuts may be roasted in the oven instead of on an open fire, but they're still wonderfully festive. This roasted chestnut recipe will quickly become a seasonal staple in your home.

Roasted Chestnuts Ingredients

Believe it or not, you'll need just four ingredients to make these simple roasted chestnuts:

• Chestnuts: You'll need a pound of chestnuts for this simple recipe.
• Butter: The chestnuts are sauteed with butter, which adds richness and gives the seasonings something to adhere to.
• Cinnamon: Ground cinnamon lends coziness and warmth.
• Salt: A pinch of salt enhances the overall flavor of the roasted chestnuts.

How to Roast Chestnuts

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these traditional roasted chestnuts:

1. Wash and dry the chestnuts, use a knife to make an X on each nut.
2. Roast the chestnuts in the preheated oven.
3. Peel off the shells.
4. Sauté the peeled chestnuts with butter, then return to the oven.
5. Sprinkle the roasted chestnuts with cinnamon and salt.

How to Serve Roasted Chestnuts

These roasted chestnuts are fantastic for snacking, especially when paired with a warming cocktail or homemade eggnog. They also make a fantastic ice cream or yogurt topping, depending on whether you want to enjoy them for breakfast or dessert.

How to Store Roasted Chestnuts

Peeled and roasted chestnuts will last for about three to five days in an airtight container in the refrigerator.

Allrecipes Community Tips and Praise

"Served this as an offering at a holiday party," says Bette Siler. "Everybody raved! The only extra I added was cinnamon sugar (just a sprinkle) instead of cinnamon)."

"Great recipe," according to Alanna. "I peel the hot chestnuts with my heavy garden gloves on and the task goes pretty quickly."

"This was really yummy," raves Karin Atkinson Carr. "They were great right out of the oven. Yes, they're time consuming and my thumb was raw by the time I was done shelling them but hey, it's only once a year."

Editorial contributions by Corey Williams