Tis the Season | Roasted Chestnuts with Rosemary & Thyme
"Chestnuts roasting on an open fire...", we all know and I think love that holiday song, especially when performed by the legendary Frank Sinatra. However, you don't need an open fire to prepare chestnuts. This recipe is quite easy, since the roasting is done in the modern day oven. The sweet, seasonal nuts are smothered in butter and seasoned with herbs like aromatic rosemary, thyme and finished with flaky sea salt. Serve these post-dinner and pre-dessert to add a bit of sweetness between courses.
To see how we created the 'Winter Light' table setting, click here.
ROASTED CHESTNUTS WITH ROSEMARY & THYME
2 pounds chestnuts, thoroughly cleaned
2 tablespoons butter or ghee, melted
4 springs fresh rosemary, remove leaves from stem
4 sprigs fresh thyme
Flaky sea salt & pepper
Directions: Preheat oven to 350 degrees. After chestnuts are cleaned, use a sharp pairing knife to carve an 'X' into center or rounder side. Arrange cleaned chestnuts on a large sheet of tin foil, be sure to leave enough to wrap them. Drizzle with melted butter or ghee. Garnish with rosemary, thyme, salt and pepper. Wrap in foil leaving a pocket open. Roast for 45 minutes to 55 minutes or until you can insert a knife into the center of chestnut and it is fairly soft. Drizzle with flaky sea salt, serve hot or warm.
Recipe adapted from Bon Appetit