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Wall Street Journal

Lemon-Rosemary Roasted Chestnuts

The perfect warm snack on a winter’s day

Lemon-Rosemary Roasted Chestnuts
Lemon-Rosemary Roasted Chestnuts  Stephen Kent Johnson for The Wall Street Journal, Food Styling by Heather Meldrom, Prop Styling by Sarah Smart
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Total Time: 50 minutes Serves: 4

  • 1 pound, 2 ounces fresh chestnuts in their shells
  • 2½ tablespoons butter, cut into small pieces
  • 4 sprigs rosemary, chopped
  • 1 tablespoon coarse sea salt
  • Zest of 1 lemon

1.  Preheat oven to 400 degrees.  Use a sharp knife to carefully cut a cross on the round side of each chestnut.  Place chestnuts in a baking dish, dot with butter and sprinkle with rosemary, salt and lemon zest.

2.  Place chestnuts in oven and roast until golden and shells have opened slightly, 35-45 minutes.  Serve warm, as a snack.  Or peel off outer and inner skins and add to a salad.

—Adapted from “Green Kitchen Travels” by David Frenkiel and Luise Vindahl

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