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.
Time to make Roasted Chestnuts!
- 2 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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PRINTER-FRIENDLY RECIPE CARD
- 2 pound 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 the skin off the chestnuts while they're still warm.