Chestnuts Roasting...

...but not on an open fire. Because, honestly, how many of us have access to open fires, and the equipment to roast chestnuts over them? Here's how to oven-roast chestnuts.


The first (and most tedious) step is to cut slits into each individual shell. Cutting an 'X' rather than a single line can help with shelling later. Spread the chestnuts out evenly on a baking sheet, with the cut side facing upward. Bake at 425 degrees for about 30 minutes.


When finished baking, allow to cool for about 10 minutes (or until cool enough to handle). Shell immediately, as it is easier to remove the shells while still warm.


Best served while still warm, or store in an airtight container to preserve freshness. Enjoy!