Weekend Herb Blogging was a cinch this weekend! As soon as I saw this mound of glossy, plump chestnuts at the market last weekend, I knew they would be the perfect, star ingredient.
We don't have an open fire to roast them over, but an oven can work just as well.



Kalyn, the founder of Weekend Herb Blogging, has delegated this week's hosting duties to The Expatriate Chef at The Expatriate's Kitchen.

Chestnuts are low in fat, cholesterol free and gluten free. The high quality proteins in chestnuts are easily assimilated into the human body, making them an excellent dietary staple. And a guilt free treat!




A simple roasting in our oven for about a half an hour yielded a nice snack of steaming, sweet Roasted Chestnuts.

Pre-heat the oven to 425 degrees F.
Wash and dry the chestnuts.
With a sharp knife, carefully cut an X into the rounded side of the chestnut. This keeps them from exploding in the oven.
Place on a baking sheet or in a roasting pan and roast them until the skins are curling back and pulling away from the X cut, about 20-25 minutes depending upon the size of the chestnuts. The interior nut should be soft.
Remove from the oven and wrap all the nuts in a dishcloth, crush them lightly, they should crackle, and allow them to steam, wrapped up for about 10 minutes.
Peel off the skins and enjoy!