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How to Roast Chestnuts: A Delicious Autumn Treat

Roasting chestnuts is a delightful autumn tradition that fills the home with a warm, inviting scent reminiscent of festive European cities. If you’re fortunate enough to have a true chestnut tree, Castanea sativa, thriving in the warmest locations in Skåne, then roasting your own homegrown chestnuts is an opportunity not to be missed. Even if you don’t have your own chestnut tree, you can now easily find fresh chestnuts for roasting in many grocery stores' produce sections—so pick up a few and experience this seasonal treat!

Edible Chestnuts vs. Horse Chestnuts

Before you begin, it’s crucial to distinguish between edible chestnuts and horse chestnuts:

• Edible chestnuts, Castanea sativa, have a slightly pointed, angular appearance and are edible once roasted. These are most reliably found in shops, as the tree only thrives in the warmest parts of Sweden.
• Horse chestnuts, Aesculus hippocastanea, are very common in Swedish parks and nature, with a shiny, rounder shape—these are NOT edible and contain toxic substances, so never eat them.

When in doubt, buy your chestnuts from a reputable store—the risk of mistaking horse chestnuts for the edible variety is not worth taking.

Roasting Chestnuts in the Oven

Ingredients

• 400g fresh, edible chestnuts
• Coarse salt (to cover the bottom of the pan)
• Butter and a pinch of flaky salt for serving (optional)

Instructions

1. Preheat the oven to approximately 225°C (about 435°F) [source].
2. Wash your chestnuts and dry them thoroughly; any dirt left on the shells can burn in the oven.
3. Cut a cross (an "X") in the top (pointed side) of each chestnut. This is essential—if you skip this, the chestnuts may explode during roasting, leaving quite the mess in your oven.
4. Prepare your roasting pan: Spread a thick layer of coarse salt in a baking dish or oven-safe pan. The salt does double duty: it keeps the chestnuts upright during roasting and helps retain their warmth when serving. The salt can be saved and reused many times; simply let it cool and store it in a dry place. If you don’t have coarse salt, you can use scrunched-up aluminum foil to stabilize the chestnuts.
5. Arrange the chestnuts, cut side up, standing securely in the salt.
6. Roast in the center of the oven for about 20–25 minutes. The exact time may vary depending on the size of the chestnuts, but you’ll know they’re ready when the shells are peeling back where you cut the cross, and the flesh inside feels soft and releases easily from the shell.
7. Serve at once: The classic way is to bring the hot pan straight to the table. Let everyone peel their own chestnuts, using a small knife or their fingers. Be sure to remove both the outer shell and the thin, brown, sometimes fuzzy inner skin.
8. Flavor to taste: Chestnuts are delicious as they are, but a little melted butter for dipping and a pinch of salt can elevate the natural sweetness and nuttiness of the roasted chestnuts.

Alternative Cooking Methods

Chestnuts can also be roasted over an open fire or on the grill. Wrap them in foil, or use a special roasting pan, and cook over moderate embers or indirect grill heat at about 200°C for 20–25 minutes until the shells split and the nuts inside are tender.

Serving Suggestions

Roasted chestnuts are best enjoyed warm, directly from the oven or fire. They make an excellent snack, appetizer, or garnish for autumn meals, and are also a cozy way to gather friends and family around the table for a little hands-on fun. Any leftovers can be used in salads, stuffing, or even baking.

Sharing warm, freshly roasted chestnuts is not only a culinary treat—it's a seasonal tradition that brings comfort, nostalgia, and a taste of autumn to your home.