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.