How to Roast Chestnuts in the Oven


Chestnuts might be bitter in their raw state but learning how to roast chestnuts properly brings out a delicate sweetness.

Roasted chestnuts are similar in texture to sweet potatoes, and they come fully to the fore during the holiday season.

In Europe, Italians start eating chestnuts from the beginning of fall. Many traditionalists insist that you must roast chestnuts over hot coals for an authentic experience, whether in a fireplace or outdoors in a roasting pit. Obviously, this is not possible for everyone, so what about alternatives?

Well, one of the easiest and most rewarding ways to enjoy chestnuts at home is to roast them in an iron pan – look for one with a perforated bottom so the flames touch the chestnuts – over a gas burner on the stovetop.

How about if you don’t have a gas stove and you don’t have a chestnut-roasting pan, though?

As you’ll find out today, all you need to do is pop your chestnuts in the oven for 30 minutes or so. The longest part of the procedure, as you’ll find out below, is the overnight soaking required.

Before we walk you through roasting chestnuts in the oven like a pro, some basics on chestnuts to get you started.

I. Chestnuts 101


Italy is Europe’s primary chestnut producer. One of the most prized variants is grown in Tuscany, in the Mugello region.

The chestnut season runs from September through January. Chestnuts are most popular from Thanksgiving through New Year.

Chestnuts go by two names in the Italian language:

  1. Castagne: Small common varieties of chestnut.
  2. Marroni: More prized and larger heart-shaped varieties of chestnut.

As full gets underway and the holiday season looms, roasted chestnuts seem to pop up on street corners everywhere throughout Italian and other European countries. You may see vendors splashing some grappa or red wine over the chestnuts as they roast.

Throughout October, food festivals – sagre – pop up all across the nation celebrating the chestnut.

II. Handy Hints for Sourcing Chestnuts

  • You can find fresh chestnuts at many grocery stores from around Thanksgiving. Your grocer should have a stock of raw chestnuts rather than the pre-packaged roasted variety. If you are unable to source any chestnuts locally, you can easily buy them online from a wide array of retailers.
  • When you are selecting chestnuts, avoid all those with any signs of rots, small holes, or blemishes. Instead, pick smooth and shiny fresh chestnuts that feel firm to the touch. If you hear a crunchy sound when you press the chestnut, it is likely already past its best.
  • Never roast horse chestnuts, otherwise known as buckeyes, as they are mildly toxic.
  • Start by roasting a small batch of chestnuts until you dial in the roasting time.
  • You can store any unroasted chestnuts for up to 2 weeks in the refrigerator – more on this below.
  • Peel all roasted chestnuts, even if you don’t plan to eat them all right away. You’ll find chestnuts are far easier to peel when they’re still hot.
  • Eat your roasted chestnuts within a day or two, or alternatively pop them into a freezer bag for longer-term storage.

III. Making Roasted Chestnuts at Home the Easy Way

If you’re ready to get started, it shouldn’t take you long to gather the below ingredients. From there, roasting chestnuts couldn’t be much easier. Here’s what you need and what you need to do:

What You Need

  • Fresh chestnuts (1/2 pound)
  • Water
  • Baking sheet
  • Damp towel

What To Do

  1. First, slit your chestnuts. Place a single chestnut flat side down on a cutting board. Holding the chestnut between your thumb and index finger. Using a serrated knife, slit across the rounded side of the chestnut. Cut right through the shell. Make another cut to form an X on the chestnut’s rounded side. You need to slit the chestnuts to prevent them from exploding in the oven, so don’t skip this step. This will also make the chestnuts easier to peel.
  2. Soak the chestnuts overnight in a covered bowl filled with water. You want the chestnuts to soak for 10 to 12 hours.
  3. Preheat your oven to 350F. Remove your chestnuts from the water and pat them gently dry. Arrange the chestnuts in one layer on a baking sheet. Ensure the flat sides are facing down, with the slitted sides facing up.
  4. Roast your chestnuts for 30 to 35 minutes. You should see the skins pulling back and the nuts inside softening.
  5. Immediately after removing your chestnuts from the oven, pop them inside a dampened kitchen towel. If you lift the ends of the towel, you’ll form a bag for the chestnuts. You next twist the makeshift bag closed then squeeze the chestnuts. You will hear them crackle. Allows them to sit inside the towel for 15 minutes so all excess steam escapes, further streamlining the peeling process.
  6. Start removing the skins of your chestnuts when they have steamed. Pull back on the slitted X and then peel away the chestnut’s papery skin. This will reveal a vibrant yellow nut inside. Throw away any gooey chestnuts as they are spoiled.
  7. Serve plain or, with pasta or soup. Enjoy!

IV. Storing Chestnuts

Chestnuts do not stay fresh for long, so you should ideally roast them within a few days of purchase. Keep them refrigerated until you are set to roast them.

Once you have roasted your chestnuts, it’s best to eat them while they are still warm. While you could store them in the refrigerator for a day or two once peeled, they will always taste better if consumed within the first few days.

If you want a longer-term stash of chestnuts, you can safely freeze them for up to a month. To heat the, all you need to do is warm them in a pan on the stovetop. Add a little butter for a taste sensation.

V. Some More Tips for Getting the Best Out of Chestnuts

We’re almost done with today’s guide, but we still have time for a few parting tips.

  • When you’re choosing chestnuts, discard any that contain pinholes. This indicates that they have worms inside. Instead, look for shells that are firm and free of damage, with no air pockets between the nut and shell.
  • Choose chestnuts of similar sizes. This will help you to roast them consistently over the same period.
  • Never reheat chestnuts in the microwave. They will dry out once they are chilled and they become unsafe for microwaving.
  • Don’t take a chance with horse chestnuts or sweet chestnuts if you are foraging for chestnuts. These can be unfit for human consumption, so it’s not worth the risk.
  • If you are unable to properly peel your chestnuts, try bringing them to a boil before baking. You can then continue to roast them in the oven using the method outlined above.

VI. Are There Any Other Ways to Cook Chestnuts at Home?

OK, before we finish up today, we understand that not everyone has access to a gas stove at home.

Fear not, you can also make chestnuts at home using these methods:

  • Grill: To grill chestnuts, first follow the initial steps in the recipe above. When you’re ready to cook, preheat your grill to 400F. Layer the chestnuts slitted side up in a grill basket. If you have thick grill grates, you could place a single layer of chestnuts directly onto the grate. Grill the chestnuts for 15 minutes, tossing them every 5 minutes to prevent burning.
  • Open fire: Prepare a hot open fire. Follow the initial steps above and then layer your chestnuts slitted side up in a cast iron skillet. Place the skillet onto the hot coals of the fire. Roast the chestnuts for 10 minutes. You should stir them once to prevent burning and promote even roasting.
  • Instant pot: You can also cook slitted chestnuts in an instant pot pressure cooker. They need just 15 minutes, then pat them dry, peel and serve!

Regardless of the cooking method you choose, you’ll render a raw and bitter nut into a sweet and delectable winter snack.

VII. Conclusion

We trust you now have a clear understanding of how to get great roasted chestnuts at home, even if you don’t have an open fire for roasting purpose.

We have also thrown in a variety of other methods, giving you complete flexibility to make this delicious and warming winter snack.

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Make sure you bookmark our blog before you head off, and pop back soon for more great content on all aspects of cooking at home like a chef. See you soon!

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