Roasted Chestnuts with Butter, Rosemary and Honey – The Ultimate Fall Snack!

Why You'll Love This Recipe

• Perfect autumn snack that fills your home with amazing aromas! 
• Sweet, savory, and buttery - the ultimate flavor combination
• Surprisingly easy to make with just a few simple ingredients
• Great for holiday gatherings or cozy nights by the fire

Tools You'll Need

Ingredients

• 1 pound fresh chestnuts
• 1/4 cup unsalted butter, melted
• 1 tablespoon honey
• 1 teaspoon sea salt
• 2 sprigs fresh rosemary
• 6 large fresh sage leaves
• 1 tablespoon diced fresh rosemary (for finishing)

Step-by-Step Instructions

1. Score the chestnuts: Take a small sharp knife and cut an X into the flat side of each chestnut, piercing through the shell.
2. Preheat oven: Preheat the oven to 425 degrees Fahrenheit.
3. Boil chestnuts: Place chestnuts in a medium pot of cold water. Bring to a boil and cook for 2 minutes. Drain through a colander and pat dry.
4. Prepare for roasting: Place a large sheet of tin foil on a rimmed baking sheet. Arrange chestnuts in a single layer in the center, leaving several inches of space around them.
5. Season: Drizzle chestnuts with melted butter and honey. Sprinkle with sea salt and sage leaves. Place rosemary sprigs on the foil.
6. Create foil packet: Fold the extra foil edges over the chestnuts and herbs, touching the edges together but leaving a small opening for steam to escape.
7. Roast: Place in oven and roast for 30-45 minutes until the edges of the X marks curl up and chestnuts are cooked through.
8. Cool slightly: Remove from oven and let cool for 5 minutes before handling.
9. Peel: Using a clean rag to protect your hands, squeeze each chestnut gently to loosen the skin, then peel off shell and skin while still warm.
10. Finish: Drizzle with pan drippings and toss with diced fresh rosemary. Serve immediately.

Pro Tips

• Work quickly while peeling: Chestnuts are much easier to peel while still warm.
• Use protection: Always use a clean rag or towel to handle the hot chestnuts to avoid burns.
• Scoring is crucial: Make sure to cut through the shell completely to prevent exploding chestnuts.
• Check for freshness: Avoid chestnuts that rattle when shaken - this indicates they're dried out.

Recipe Variations

• Spicy version: Add a pinch of cayenne or red pepper flakes to the butter mixture.
• Maple glaze: Substitute maple syrup for honey for a different flavor profile.
• Citrus twist: Add orange or lemon zest to the butter mixture.
• Savory option: Omit honey and add garlic powder and black pepper for a savory snack.

FAQs

Why do I need to score the chestnuts?
Scoring prevents the chestnuts from exploding during roasting by allowing steam to escape.

Can I use pre-cooked chestnuts?
This recipe is designed for fresh chestnuts. Pre-cooked chestnuts would become too soft with this cooking method.

How do I know when chestnuts are fresh?
Fresh chestnuts should feel heavy for their size and have smooth, shiny shells without holes or cracks.

Can I make these ahead of time?
Chestnuts are best served immediately after roasting while they're still warm and easy to peel.

So there you have it - the most delicious Roasted Chestnuts with Butter, Rosemary and Honey that will make your autumn evenings absolutely magical! 

If you try this recipe, let me know in the comments how your chestnuts turned out.