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Grilled Chestnuts & Rosemary-Butter Chestnuts

Home and Family 9064 Final Photo Assets
In honor of National Roasted Chestnut Day, Cameron is showing us two ways to roast up chestnuts.
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:

  1. Heat grill to medium-high.
  2. Rinse the chestnuts. Use a serrated knife to score an "x" into the rounded side of each chestnut.
  3. Place the chestnuts cut side down directly on grill rails.
  4. 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.
  5. 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:

  1. Heat grill to medium-high.
  2. Rinse the chestnuts. Use a serrated knife to score an "x" into the rounded side of each chestnut.
  3. Soak in a bowl of hot water for 1 minute (this helps them steam while roasting).
  4. 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.
  5. Roast until the peel begins to curl up and chestnuts are cooked through, 30-45 minutes, depending on size and age of nuts.
  6. 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.

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