Grilled Chestnuts & Rosemary-Butter Chestnuts
Course:
Snack
Seasonal Event:
Christmas
Yield:
Grilled Chestnuts: Serves 6-8 , Rosemary-Butter Chestnuts: Serves 6-8
Recipe by Dan Kohler, 12/02/2020
National Roasted Chestnut Day - Home & Family
INGREDIENTS:
- 30 large fresh chestnuts
ROSEMARY-BUTTER CHESTNUTS:
- 2 pounds unshelled chestnuts
- 2-3 sprigs rosemary
- ½ cup unsalted butter, melted
- 1 tablespoon orange zest
- 2 teaspoons kosher salt
- Black pepper, to taste
DIRECTIONS
GRILLED CHESTNUTS:
- Heat grill to medium-high.
- Rinse the chestnuts. Use a serrated knife to score an "x" into the rounded side of each chestnut.
- Place the chestnuts cut side down directly on grill rails.
- Cook for about 20 minutes or until the shell begins to scorch and pull away from the nut and the meat turns golden. Watch the chestnuts closely; depending on the heat of your fire, they could be done in as little as 10 minutes. It’s fine if they are a little blackened, but you don’t want coal-like nuggets.
- Remove the chestnuts from the grill. Once they're cool enough to handle (they're easier to peel when they're warm), peel the chestnuts, and eat.
ROSEMARY-BUTTER CHESTNUTS:
- Heat grill to medium-high.
- Rinse the chestnuts. Use a serrated knife to score an "x" into the rounded side of each chestnut.
- Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
- Drain chestnuts and pat dry; place in a medium bowl. Add rosemary, butter, 2 teaspoons salt, and nutmeg. Season with pepper and toss to thoroughly coat. Arrange chestnuts in a single layer in center of foil (a few might overlap) and gather up edges of foil around chestnuts, leaving a large opening on top.
- Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
- Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat. Season with more salt, if desired. Serve hot or warm.