Step 1

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.)

Step 2

Place chestnuts on a rimmed baking sheet and roast 25 to 30 minutes or until shells begin to peel back and become darker.

Step 3

Let cool until easy to handle. Peel off outer shell of chesnuts and discard.