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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 8|
|Calories from Fat: 11 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.3g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 290.1mg||8 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 21g|
|Protein 1.4g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 119
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe