Roasted Chestnuts


These roasted chestnuts make a delicious dessert with eggnog or vanilla ice cream, or you can simply serve them as a snack.

Prep Time:
25 mins
Cook Time:
35 mins
Total Time:
1 hr
1 pound

These chestnuts may be roasted in the oven instead of on an open fire, but they're still wonderfully festive. This roasted chestnut recipe will quickly become a seasonal staple in your home.

Roasted Chestnuts Ingredients

Believe it or not, you'll need just four ingredients to make these simple roasted chestnuts:

· Chestnuts: You'll need a pound of chestnuts for this simple recipe.
· Butter: The chestnuts are sauteed with butter, which adds richness and gives the seasonings something to adhere to.
· Cinnamon: Ground cinnamon lends coziness and warmth.
· Salt: A pinch of salt enhances the overall flavor of the roasted chestnuts.

How to Roast Chestnuts

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these traditional roasted chestnuts:

1. Wash and dry the chestnuts, use a knife to make an X on each nut.
2. Roast the chestnuts in the preheated oven.
3. Peel off the shells.
4. Sauté the peeled chestnuts with butter, then return to the oven.
5. Sprinkle the roasted chestnuts with cinnamon and salt.

How to Serve Roasted Chestnuts

These roasted chestnuts are fantastic for snacking, especially when paired with a warming cocktail or homemade eggnog. They also make a fantastic ice cream or yogurt topping, depending on whether you want to enjoy them for breakfast or dessert.

How to Store Roasted Chestnuts

Peeled and roasted chestnuts will last for about three to five days in an airtight container in the refrigerator.

Allrecipes Community Tips and Praise

"Served this as an offering at a holiday party," says Bette Siler. "Everybody raved! The only extra I added was cinnamon sugar (just a sprinkle) instead of cinnamon)."

"Great recipe," according to Alanna. "I peel the hot chestnuts with my heavy garden gloves on and the task goes pretty quickly."

"This was really yummy," raves Karin Atkinson Carr. "They were great right out of the oven. Yes, they're time consuming and my thumb was raw by the time I was done shelling them but hey, it's only once a year."

Editorial contributions by Corey Williams


  • 1 pound chestnuts

  • ¼ cup butter

  • 1 pinch ground cinnamon

  • salt to taste


  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Wash and dry chestnuts. Place flat-side down on a cutting board. Using a paring knife, score a large "X" on the rounded side, covering at least half of the chestnut. Make sure the knife goes through the outer skin and the brown layer underneath. This will aid peeling after being roasted. Place nuts in a shallow baking pan.

  3. Bake in the preheated oven for 25 to 30 minutes. Remove, leaving the oven on, and allow them to cool; peel off the shells.

  4. Place nuts in a skillet with butter; sauté over high heat until butter is melted and chestnuts are well coated. Return skillet to oven and roast until they are golden on top. Sprinkle with cinnamon and salt.

Nutrition Facts (per serving)

217 Calories
9g Fat
34g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 217
% Daily Value *
Total Fat 9g 11%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 56mg 2%
Total Carbohydrate 34g 12%
Dietary Fiber 0g 0%
Total Sugars 8g
Protein 1g
Vitamin C 30mg 152%
Calcium 18mg 1%
Iron 1mg 4%
Potassium 369mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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