No, you do not need an open fire to roast chestnuts! I grew up on roasted chestnuts at German Christmas markets and roasting them in the oven at home is just as good! I love the baked potato like taste and the soft texture of roasted chestnuts, and hope you find my tips helpful to enjoy these at home too.
Video
Maybe the easiest way to understand how to roast chestnuts at home is to watch this 18-second video.
What's needed
Chestnuts. I buy local, organic chestnuts at our local grocery store. The store typically starts carrying them in early November, but it may vary slightly each season. You will usually find chestnuts in a refigerated section in the produce area.
Paring Knife. A sharp paring knife is an essential to have and it will come in handy when cutting open your chestnuts before roasting.
Baking Sheet. Just use whichever size fits your oven. You don't need to prep your baking sheet with any foil or parchment.
Oven-safe metal dish. Over the years of making roasted chestnuts at home, I have found that adding steam to the baking process helps in keeping the chestnuts moist and soft inside. We're lucky now in that we have a convection steam oven, but filling an oven-safe metal bowl with boiling water just minutes before putting your chestnuts in the oven will create the same effect.
How to roast chestnuts
Roasting the perfect soft chestnuts at home is really so easy! It instantly transports me to a Christmas market in Germany, where we would also enjoy the most crave-worthy Dampfnudeln, Làngos and Kartoffelpuffer. We now roast chestnuts every year to decorate for Christmas and throughout the Christmas season.
You will first preheat your oven. Then you will cut a cross into each chestnut (on the belly side, so they can lay flat). You will then boil some water and add it to an oven-safe metal dish placed in the bottom of your oven. This will create steam that will help to keep your chestnuts soft as they roast. Add your chestnuts to the oven and allow them to cook for about 15 to 20 minutes.
It's that easy to make roasted chestnuts at home. For details, view my recipe card below.
Recipe tips
- To create steam in your oven, make sure to use a metal pan to pour your boiling water into (a larger surface allows for more steam to be created). I don't use glass anymore because I had one shatter on me because of the drastic temperature change in the past. Oops!
- You will know when your chestnuts are finished roasting when the peel is opens up and turns dark around the edges (such as in the picture below).
- I find that chestnuts are easiest to peel when they're still hot (and that's when they also taste the best).
- If you have any leftover chestnuts, you can peel them and use them for other recipes. My favorite is to add chestnuts to creamy, puréed soups (think in replacement of potatoes). So good!
How to Roast Chestnuts In the Oven
Equipment
- 1 Paring Knife make sure you sharpen it before using, dull knives slip more easily
- 1 Oven-safe metal baking pan the larger surface allows you to create more steam in your oven
- 1 Baking Sheet no need to cover it with foil or parchment paper
Ingredients
- 1 pound chestnuts or of course more if desired
Instructions
- Preheat your oven to 350° Fahrenheit (175° Celsius) on the conviction setting. The circulating air will help circulate your steam.
- Lay your chestnuts onto the flat side, and using a sharp paring knife, cut a cross into each chestnut's 'belly side.' Face them up onto a baking sheet (no need to prep it with parchment paper or foil).1 pound chestnuts
- Boil some water and add it to an oven-safe metal dish placed in the bottom of your oven. This will create steam that will help to keep your chestnuts soft as they roast.
- Add your chestnuts to the oven and allow them to cook for about 15 to 20 minutes or until the edges are peeled up and start to darken.
- Allow to cool for a few minutes before peeling and eating right out of the shell.
Video
Notes
- To create steam in your oven, make sure to use a metal pan to pour your boiling water into (a larger surface allows for more steam to be created). I don't use glass anymore because I had one shatter on me because of the drastic temperature change in the past. Oops!
- You will know when your chestnuts are finished baking when the peel opens up and turns dark around the edges.
- I find that chestnuts are easiest to peel when they're still hot (and that's when they also taste the best).
- If you have any leftover chestnuts, you can peel them and use them for other recipes or just warm them up and eat them later. Store in the fridge for up to 5 days. My favorite is to add chestnuts to creamy, puréed soups (think in replacement of potatoes). They add such a unique flavor and are so good!
Leave a Reply