Roasted Chestnuts with Orange & Brandy

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Roasted chestnuts do not only exist in the Christmas song - they are a wonderfully sweet, tender seed that roasts up absolutely perfect during the holiday season! Because they are only available for s short time (typically in December), it is a special treat when we get to have them!

And of course, I had to add some extra oomph to these roasted chestnuts by adding a touch of orange zest and brandy. Because you can find other recipes out there for plain old chestnuts, but these are special.

Deliciously, amazingly, sweet and tender perfect little morsels of goodness (is that enough adjectives??) are just the way to cure that 2020 holiday sadness I think we're all feeling right now.

It's a bittersweet "I can't believe Christmas is almost here" paired together with "I can't wait for this year to be over." I'm not sure which one it is either...lol.

But regardless, we eat good food either way. So if you're lucky enough to get your hands on some chestnuts this year, roast those babies up!

What Are Chestnuts?

Chestnuts are the seeds that grow on chestnuts trees - contrary to popular belief, they are not actually nuts!

The flesh is a light cream color with a slightly sweet taste and and a somewhat soft texture. They have a hard outer shell and a paper like cover beneath the shell that is bitter and should be removed from eating.

When Are Chestnuts Available?

Chestnuts are typically available from October through December, but the season can run even shorter than that. I have had the best luck getting them in stores in December.

What Do Roasted Chestnuts Taste Like?

Chestnuts have this amazing sweet flavor that is actually somewhat similar to a sweet potato. They are sweet than any other nuts, and the flash is almost buttery.

They are great alone, or served with a little butter and salt to amp up the flavor and richness a bit.

Ingredients

The full list of ingredients can be found in the recipe card at the bottom of the post.

Chestnuts can typically be found in the produce section as they need to be kept chilled to keep their freshness.

I also use shallot, orange and brandy in this recipe to give the chestnuts some extra flavor while they roast. The orange and brandy scent infuses the chestnuts while they are roasting a steaming.

You can choose to not use any of the ingredients, and just roast the chestnut plain if you'd like as well.

How to Roast Chestnuts

Preheat the oven to 425F degrees.

Using a sharp knife, cut a line lengthwise across (and through to the meat of the nut)) the curved outer part of the shell. **This will keep them from exploding when in the oven.

Place in a foil boat in a single layer on a baking sheet and sprinkle with shallots and orange zest. Add the brandy and orange juice.

Wrap up the top and roast for about 20 minutes, until the skins have peeled back from the chestnuts. **If the skins have not started to peel back, roast longer

Remove and place the foil packet in a towel and wrap tightly for about 10 minutes (Chestnut will probably crackle).

Dump the chestnuts in a bowl and toss with the salt and melted butter (you can also just eat them plain).

Peel back the skin (and the thin brown layer underneath if it doesn't come off with the skin) and pop the chestnuts out to enjoy!

How to Use Chestnuts

My favorite way to use chestnuts is actually to just eat them plain as a snack. In front of a fire, snuggled in a blanket.

You can also chop them up and use them in Thanksgiving stuffing, or try one of these fun ideas:

• Use them to make a chestnut soup
• Chop them up and stir them into risotto
• Chop them and use them while braising meat (like these braised short ribs)
• Use them in a salad as a topping
• Make candied chestnuts
• Serve them roasted with these roasted turkey thighs

There are a ton of possibilities. grinding them up into a puree to use in savory recipes like ravioli and lasagna, or sweet recipes like chocolate mousse or chestnut cake.

Expert Tips

1. Chestnuts should be stored in the fridge for up to 3 days before using (they spoil quickly).
2. Make sure to cut all the way down to the flesh of the chestnut when scoring to make sure the steam can escape.
3. If the skins haven't started to peel back after 20 minutes, continue roasting until they have.
4. Cover them with a towel after removing from the oven to make sure they steam properly.
5. Tossing in butter and salt is optional - I find it adds an extra oomph, but feel free just to peel and eat plain.
6. You can also toss them in butter and salt once peeled.
7. Chestnuts are best when eaten immediately (still warm).

Did you make these roasted chestnuts? Rate the recipe and leave a comment below to let me know how you like them!

Roasted Chestnuts with Orange and Brandy

Roasted chestnuts are a wonderfully sweet, tender seed that roasts up absolutely perfect during the holiday season!

5 from 6 votes

Print Rate

Course: Appetizer

Cuisine: American, Italian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 316kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 pound whole chestnuts raw
• ▢ 1 shallot sliced
• ▢ 1 teaspoon orange zest
• ▢ 2 tablespoons orange juice
• ▢ ¼ cup brandy
• ▢ 1 teaspoon salt (optional)
• ▢ 2 tablespoons butter (optional)

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 425F degrees.
• Using a sharp knife, cut a line lengthwise across (and through to the meat of the nut) the curved outer part of the shell.
• Place in a foil boat on a baking sheet and sprinkle with shallots and orange zest. Add the brandy and orange juice.
• Wrap up the top and roast for about 20 minutes, until the skins have peeled back from the chestnuts. **If the skins have not started to peel back, roast longer
• Remove and place the foil packet in a towel and wrap tightly for about 10 minutes.
• Dump the chestnuts in a bowl and toss with the salt and melted butter (optional).
• Peel back the skin (and the thin brown layer underneath if it doesn't come off with the skin) and pop the chestnuts out to enjoy!

Expert Tips:

1. Chestnuts should be stored in the fridge for up to 3 days before using (they spoil quickly).
2. Make sure to cut all the way down to the flesh of the chestnut when scoring to make sure the steam can escape. 
3. If the skins haven't started to peel back after 20 minutes, continue roasting until they have.
4. Cover them with a towel after removing from the oven to make sure they steam properly.
5. Tossing in butter and salt is optional - I find it adds an extra oomph, but feel free just to peel and eat plain.
6. You can also toss them in butter and salt once peeled.
7. Chestnuts are best when eaten immediately (still warm).

Nutrition

Serving: 0.5cups | Calories: 316kcal | Carbohydrates: 52g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 635mg | Potassium: 587mg | Fiber: 1g | Sugar: 1g | Vitamin A: 221IU | Vitamin C: 51mg | Calcium: 22mg | Iron: 1mg

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