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Preheat oven to 375 - 400 degrees. My parents would roast chestnuts in the oven after removing a roast, lasagna or anything else that had been baking.
Meanwhile cut an X in each chestnut using a sharp chef knife. This will keep them from exploding in the oven. Another method of preventing them from exploding is to remove a small slice from each side.
Lay in a single layer on a baking sheet or roasting pan and bake for 25 to 30 minutes.
Check them after 15-20 minutes. Time will vary depending on size of chestnuts and oven temperatures.
Peel and enjoy while hot.
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