Roasted Chestnuts

A repost from the Witch’s Kitchen, which will soon be taken down.

Lately, our household has been go, go, go. Buying gifts, decorating, gaming, laundry, grocery shopping, holiday parties, nights out on the town… the list goes on and on. As a result, Scott and I haven’t had a chance to really kick back and enjoy our beautiful tree. Last night was going to be more of the same. We need desperately to do laundry, so we were going to be out all night at the laundromat. The universe had different ideas, however, because it was so cold last night that our car refused to start. A quiet evening at home was forced upon us, and it was a blessing.

To celebrate our night off, we sacked out on the couch with cups of liberally spiked eggnog and roasted chestnuts. Roasted chestnuts are easy and delicious, and a perfect snack for celebrating winter.

Preheat the oven to 425. With the tip of a sharp paring knife, cut an X into the flat side of each chestnut. Roast in the oven for 15-25 minutes, stirring occasionally.

Be sure to peel the chestnuts while they’re hot, which is when they’re easiest to peel. If they cool off too much, you can pop them back into the oven to warm them.