Confession: I didn’t leave the house today except to go on my morning walk around the neighborhood. In fact, I spent most of the holiday break holed up indoors to escape the cold. The farthest I ventured was to the closest Starbucks and grocery store.
But somehow the days passed quickly, largely because I kept busy in the kitchen. And I had plenty of goodies to play with – and nibble on – thanks to a fall mystery basket from Whole Foods Market Stevens Creek.
I put the Lady apples, candied walnuts and pomegranate seeds in salad and used the Fuyu persimmons in a new cinnamon bun recipe. I also roasted fresh chestnuts for the first time – and found them to be strangely addictive.
Unlike almonds, pecans or pistachios, roasted chestnuts are soft versus crunchy. So when you bite into the flesh, it’s a bit jarring. But once you’re accustomed to the starchy texture and subtly sweet flavor, you’ll find them irresistible, especially when coated with crispy sage and butter.
Recipe adapted from Gourmande in the Kitchen and Bon Appétit.
- 2 cups fresh unshelled chestnuts
- 2 tablespoons fresh sage leaves
- 2 tablespoons unsalted butter, melted
- ½ teaspoon sea salt
- flake salt (for finish, optional)
- Preheat oven to 425 degrees.
- Fill a medium pot with water and bring to a boil. Turn off heat, add chestnuts and let stand for 1 minute. Remove chestnuts from pot and set aside on paper towels to drain.
- Using a serrated knife, carefully cut an X on the rounded side of each chestnut.
- In a medium bowl, combine the chestnuts, sage leaves, butter and salt; toss to combine.
- Line a baking sheet with foil. Pour the chestnut mixture onto the prepared baking sheet and arrange in a single layer. Gather edges of foil around the chestnuts, leaving a large opening on top.
- Bake until the shells begin to peel back and the chestnuts are cooked through, 30-35 minutes.
- Season chestnuts with flake salt, if using, and serve hot or warm.
I love chestnuts! These look like such a beautiful little snack. I can taste them!
Thanks so much, Coley! They’re definitely a fun treat for the holidays.
I’ve eaten chestnuts every Christmas since I was a child. I’ve never had them with sage and butter but it looks so good I’m going to make them like you did this year. I can taste them now and am tempted to run to the store and have them now.
What a fun tradition! Hope you enjoy the recipe and happy holidays, Ginny!
I lucked up and ran across some at the market yesterday. I am about to go and fix them now. Never tried them before, but I’m eager to try them out.
Enjoy – hope you like the recipe!
Can they be reheated? I am hoping to make them ahead of time and serve as an appetizer for Christmas Day dinner
Hi Eugenia – Yes, simply put them back in the oven for a few minutes. Enjoy!