Roasted Chestnuts

Roasted Chestnuts

I love this time of year when the stillness settles in around us after the hectic holiday season has died down. It’s a time for reflection and togetherness. These chestnuts encapsulate that. Gather around a bowl of these warm chestnuts with those close to you, taking your time to gently peel away the hard shell. There is something methodical and ritualistic about this that will be such a welcome delight.

Roasted Chestnuts was originally blogged many years and several blogs ago when my life was so overwhelming and hectic…

“I was studying extensively for my first of four national board exams, which completely drained me mentally. In the midst of studying I lost two great  men, my friend Ralph and my beloved grandfather. I did pass my board exam, just a few days before the passing of my Grandfather. I went straight from the testing center to the hospital where my grandpa excitedly greeted me with “There’s my little doctor! Congratulations!”. My heart gushed. I wanted nothing more than my grandpa to see something tangible come out of my education. My heart absolutely shattered when I got the call just a day later…

This year’s Chestnuts are symbolic. They’re the quiet of the season, the reflection on that which was lost. They are the gathering place for those I love who grieve the same hearts, together around a bowl of Chestnuts.”

-Original blog excerpt December 2014


1 package fresh chestnuts (can typically be found in the produce section at the grocery store from Oct-Feb)


  1. Preheat oven to 425° degrees.
  2. Using a sharp knife carefully score each chestnut with a large ‘X’.
  3. Place the scored chestnuts on a baking sheet and roast for 25 minutes. 
  4. Allow to cool slightly before peeling.


  • Chestnuts must be peeled when warm, otherwise the shell won’t come off.
  • There are always a few bad chestnuts per batch, a good chestnut is firm and glossy before cooking.

Photo by Canva

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