Recipes

Dan Roman’s Buttery Roasted Chestnuts in Foil

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Introduction

Discover the irresistible charm of Dan Roman’s Buttery Roasted Chestnuts in Foil, a delectable treat that perfectly captures the essence of autumn. This simple yet indulgent recipe is ideal for those seeking warmth and comfort through a classic dish with an extraordinary twist.

Tips for this Recipe

For best results, ensure that chestnuts are thoroughly cleaned and deemed fresh. Preheat the oven to create optimal roasting conditions. Adjust butter quantity according to your taste preference.

Why you will love this recipe

The sumptuous, velvety chestnuts infused with the aromatic touch of rosemary and the richness of buttery goodness are sure to leave your taste buds yearning for more. This dish not only brings comfort but also celebrates the natural sweetness of chestnuts.

Ingredients

  • 2 pounds fresh unshelled chestnuts
  • 2-3 sprigs rosemary
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 teaspoons kosher salt
  • Pinch of freshly grated nutmeg
  • Freshly ground black pepper

Adviced Equipments

  • Parchment paper (for roasting)
  • Roasting pan
  • Aluminum foil
  • Oven mitts or heat-resistant gloves
  • Peeler (optional for skin removal)
  • Sharp knife (for cutting and portioning)
  • Measuring spoons
  • Whisk or spatula (if applicable to the recipe, though not required for foil roasting)
  • Cutting board (if chestnuts are cut into smaller pieces before roasting)

History of the Recipe

Dan Roman’s Buttery Roasted Chestnuts in Foil is inspired by traditional recipes that have been passed down through generations. Originating from regions where chestnuts were abundantly harvested, this dish symbolizes a heartwarming celebration of the autumn season and community gatherings.

Fun Facts about This Recipe

Chestnuts have been enjoyed for centuries across various cultures, with each region adding its unique twist. The roasting process elevates their natural sweetness while the butter infuses a luxurious creaminess. Interestingly, chestnut consumption spikes during harvest season, making this recipe not just delicious but also timely.

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Dan Roman's Buttery Roasted Chestnuts in Foil

Dan Roman's Buttery Roasted Chestnuts in Foil

amanda

Equipment

  • - Parchment paper (for roasting)

  • - Roasting pan

  • - Aluminum foil

  • - Oven mitts or heat-resistant gloves

  • - Peeler (optional for skin removal)

  • - Sharp knife (for cutting and portioning)

  • - Measuring spoons

  • - Whisk or spatula (if applicable to the recipe, though not required for foil roasting)

  • - Cutting board (if chestnuts are cut into smaller pieces before roasting)

Ingredients

  • 2 pounds fresh unshelled chestnuts

  • 2-3 sprigs rosemary

  • 1/2 cup (1 stick) unsalted butter, melted

  • 2 teaspoons (or more) kosher salt

  • Pinch of freshly grated nutmeg

  • Freshly ground black pepper

Instructions

1

Instruction 1

Preheat oven to 425°F. Place a large sheet of foil on a rimmed baking sheet. Place chestnuts, flat side down, on a work surface. Using a utility knife or a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
2

Instruction 2

Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
3

Instruction 3

Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
4

Instruction 4

Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.
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