Description
These spicy roasted chestnuts are infused with aromatic herbs and a hint of heat from dried peppers, making them a perfect savory snack.
Ingredients
Units
Scale
- 1 pound fresh chestnuts in the shell
- 1/2 cup boiling hot water
- 1/8 cup olive oil, warmed
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4-6 small sage leaves
- 2-3 red peppers, dried
- Pinch of sea salt
Instructions
- Preheat your oven to 425°F (220°C).
- Place dried peppers in boiling or very hot water for about 5-10 minutes until softened.
- Cut a slit lengthwise in each pepper and place them in warmed olive oil along with fresh rosemary, thyme, sage leaves, and a pinch of sea salt. Let the flavors infuse for a few minutes.
- Score each chestnut with a sharp knife, making an ‘X’ on the flat side to prevent them from bursting during roasting.
- Toss the chestnuts with the infused oil and herbs, ensuring they are well coated.
- Spread the chestnuts in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until the shells peel back and the chestnuts are golden brown and tender.
- Remove from the oven and let cool slightly before peeling and serving.
Notes
For best results, use fresh chestnuts and ensure they are scored properly to avoid bursting. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving. You can adjust the level of spiciness by varying the amount of dried peppers used.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Snack
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 150
- Fat: 10
- Carbohydrates: 45
- Fiber: 5
- Protein: 3
- Cholesterol: 0