Roasted Chestnuts

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I love chowing on warm, smoky, brain-shaped nuggets in the wintertime. There’s something so comforting about the smell of roasted chestnuts — don’t you agree? 

We used to roast chestnuts in the oven but they’re a pain to peel. However, if you toss them on a hot grill outside, the nuts roast in about 5 minutes and the crispy charred skins fall right off. I’ll gladly freeze my ass off outside for a few minutes if the reward is a bowl of piping hot roasted chestnuts.

To feed 4-6 snackers, buy two pounds of chestnuts. Use a sharp paring knife to cut an “X” on the flat side of each one…

…and toss them right on the grates of a gas grill set on high.

Constantly flip the chestnuts for about 5 minutes or until they’re charred.

Peel them while they’re still warm and try to save some for the other noshers.

No fuss, no muss!


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