Roasting Chestnuts

Roasting chestnuts oven an open fire or stove is part of the German Christmas tradition. America adopted the tradition of roasted chestnuts and made them part of the American holidays. The aroma of the roasting chestnuts wafts through the air at Christmas Markets in Germany and the United States. While harvested in fall months of September and October chestnuts is a staple food especially enjoyed during winter months.

Chestnuts are a richly nutrition food source. Hosting many minerals and vitamins as well as being high in fiber and low in fat.

The tradition of roasting chestnuts during the holidays may travel back to the 16th century Rome. Vendors would sell them on street corners during holiday months.

To roast chestnuts they must be first cleaned or rinsed in water and dried off.

2 lb chestnuts
1 tbsp melted unsalted butter
Foil

preheat your oven to 400 degrees.
carefully with a serrated knife, make an "X" on the curved side of every chestnut, being sure to just pierce through the shell (reaching the nut, but not making an "X" in the nut - however if you do that is OKAY).
Next soak the nuts in water for about 30 seconds.
Drain and pat dry.
Place nuts on a baking sheet and toss with melted butter.
Place foil over nuts and poke holes through foil which will allow steam to escape.
Set chestnuts on middle rack in oven for about 25-30 minutes. Removing foil after 20 minutes.
Remove chestnuts from oven and let sit for about 10 minutes, or until cool enough to handle and crack open.
Devour immediately, or bring to room temperature and store in fridge until ready to use.

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