"The key to perfectly roasted chestnuts is thorough prep. First things first: Give them a good rinse in cold water to wash any exterior dirt off. Next, score your chestnuts before roasting to prevent any steam-powered mini explosions in your oven. Scoring also helps the chestnuts cook more evenly, and creates a natural pull-tab for when it's time to peel them after roasting."
"Once soaked, roast them for 25 to 30 minutes at 425 degrees Fahrenheit. Check in every couple of minutes or so to turn the chestnuts. Take them out of the oven once the skins have started to peel back and the inside is soft and toasted. You can let them cool entirely before peeling and eating, or you can peel and enjoy them still warm."
Rinse chestnuts in cold water to remove exterior dirt. Score each chestnut with a small paring knife or kitchen shears—either a cross or a single perimeter cut—to prevent steam explosions, promote even cooking, and create a peelable pull-tab. Soak the scored chestnuts in water for about an hour. Roast at 425°F for 25 to 30 minutes, turning every few minutes, until skins start to peel back and the interior is soft and toasted. Cool before peeling or peel while warm. Use roasted chestnuts in recipes like hot chocolate with toasted vanilla bean marshmallows, or roast them quickly in an air fryer for faster results.
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