Roasting chestnuts is easier than you might think. The hardest part is cutting the outer shell to make peeling easier after roasting. Help yourself by using a very sharp knife and placing chestnuts on a kitchen towel while cutting so they are less likely to slip. Once that is done, you just roast and peel.
Preheat the oven to 425°F. With a very sharp paring knife, carefully cut an "X" on the rounded side of each chestnut, making sure to cut through to the meat of the chestnut. (Merely scoring the shell will not make for easy peeling.)
Place chestnuts on a rimmed baking sheet and roast 25 to 30 minutes or until shells begin to peel back and become darker.
Let cool until easy to handle. Peel off outer shell of chesnuts and discard.
Per serving: 3 chestnuts, 90 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 19g carbohydrates (3g dietary fiber, 4g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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