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Roasted Chestnuts with Rosemary and Sea Salt

Roasted chestnuts with rosemary and sea salt are oven-roasted until tender, then tossed with olive oil and herbs. Peeling them while warm makes it easier to remove the thin inner skins.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Calories: 253
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chestnuts fresh
  • 1 tbsp olive oil
  • 1 tsp rosemary fresh, finely chopped
  • 0.5 tsp sea salt flaky

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 425°F.
  2. Use a small, sharp knife to cut an X through the shell on the rounded side of each chestnut, taking care not to cut yourself.
  3. Arrange the chestnuts in a single layer on a rimmed baking sheet, cut side up.
  4. Roast for 25 to 30 minutes, until the shells curl back at the cuts and the chestnuts are tender.
  5. Let the chestnuts cool just until you can handle them.
  6. Peel off the shells and the thin inner skins while they are still warm.
  7. Toss the peeled chestnuts with the olive oil, rosemary, and sea salt, and serve warm.

Notes

Peel the chestnuts while they are still warm to make removing the inner skins easier. Refrigerate leftovers for up to 3 days; freezer storage is fine. Fresh thyme can replace the rosemary if desired.