Roasted Chestnuts

Nothing says fall like _______.

I love this game. For me, it's caramel apples and wool socks and roasted chestnuts.

We picked up a bundle of them at Reading Terminal Market this weekend. Absolutely no skills are involved in preparing them, and though my fingers are torn to pieces from shelling, it's 100 percent worth it. They are sweet and the texture is great -- kind of fleshy and chewy. Also, they look like miniature brains.

We prepared them for post-dinner, pre-dessert snack, but they are really perfect for munching at any time. Recipes for the best way to roast them are all over the internet, but we performed the method described in our lovely Bittman book.


Preheat the oven to 450. Take a knife, and cut an "x" across the flat side of each chestnut, so that it doesn't explode when heated. Assemble the nuts on a baking sheet and roast for about 15 minutes. Serve warm. P.S. You have to peel the shell off first, this should be relatively easy once they are cooked.

Roasted chestnuts


Peeled, like brains