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Preheat the oven to 360F/180C.
Wash the chestnuts well and pat them dry.
With a sharp knife (serrated works best- but I also have a small, slightly curved knife I often use - as pictured), carefully slice an ‘X’ onto the rounded side of the chestnut. Make sure to cut through the outer shell of the chestnut, but try to avoid cutting into the chestnut.Don’t make the x too small, or they’ll be harder to peel, even after roasting. There are differing opinions on which side of the chestnuts you should cut - some say the flat side. However, cutting the round side makes them easier to place on the baking tray without rolling about.If any of the chestnuts smell bad/moldy as you cut into them, don’t proceed with roasting those.
Place X-side up on a large baking sheet or oven-safe dish and bake in the oven for 15-20 minutes. This can take a different amount of time, based on the size of the chestnuts and your particular oven, so the first time you follow this recipe, it’s best to pay close attention to the oven after the first 10 minutes. They are done when the chestnut shell is peeling back away from the cut.
Once you remove the chestnuts from the oven, place a kitchen towel over the pan for 10-15 minutes. This will allow them to gently steam and make them even easier to peel.Allow the chestnuts to cool just enough so that they’re easy to handle, and then you can peel them. They will be easier to peel when hot - so you can even use a kitchen towel to help hold the hot nuts as you peel.While peeling, there is also a papery skin between the outer shell and the chestnut. Remove this too. If you come across any that are squishy/gooey, then discard them.Then, the roasted chestnuts are ready to enjoy!
Chestnuts spoil fairly quickly, so it’s best to roast them within a few days of buying them. Until you roast them, store them in the fridge until you’re ready to roast them.Once roasted, it’s best to eat the chestnuts immediately, while they’re warm. Though they can be kept, peeled, in the refrigerator for 1-2 days. They may last longer but are always best within the first few days.The peeled, cooked chestnuts can also be frozen for up to a month.To reheat, you can heat on the stovetop with a little butter.