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 lb (450 g) fresh chestnuts in the shell
- 1/2 cup (120 ml) boiling hot water
- 1/8 cup (30 ml) 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