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Danielle purchased a large handful of chestnuts for me a few weeks back and tonight I finally got around to roasting them. Per the directions I found online I slit them (all but one) with an X, put them on a pan, and roasted them at about 425° for 15 minutes or so.
When they were done it wasn’t difficult — just a bit hot — to peel the skins off exposing the meats of the chestnuts. The only difficult part was opening the non-slit one, as cutting it caused a burst of steam to come out and burn me. Whoops! I was hoping that it would explode as the pressure built up, but alas it didn’t.
I’m not sure what I think of the taste of roasted chestnuts. They seem fairly good, but mentally I keep putting them somewhere between edamame and soft walnuts because of the soft texture, bean-ish flavor, and brain-y appearance. Here is a photo of the peeled chestnuts.
