There’s something so comforting about the smell of roasted chestnuts. I love chowing on warm, smoky, brain-shaped nuggets in the wintertime–wouldn’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!
Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).
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.
Nutrition information is automatically calculated, so should only be used as an approximation.