Nothing says “the holidays” like the smell of roasting chestnuts. To be strictly authentic, you’d serve the chestnuts from a brown paper bag with a rolled collar just like the chestnut vendors in midtown Manhattan do. The dipping sauce is not traditional, but the combination of sweetness and chile heat goes well with this starchy treat.
- 1 pound chestnuts (about 40)
- 1/2 cup honey
- 1/4 cup Traeger Mandarin Glaze Barbecue Sauce or Thai sweet chilli sauce
- A few drops of your favorite hot sauce (optional)
With a sharp paring knife, very carefully cut an X in the flat side of each chestnut through the tough skin. (This is the hard part.) Put in a single layer on a rimmed baking sheet, the X side facing up. (The X allows steam to escape. Chestnuts can and will explode with great force if you skip this step.)
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Meanwhile, make the dipping sauce: Warm the honey in the microwave or over low heat. Stir in the Traeger Mandarin Glaze and a few drops of your favorite hot sauce, if desired.
Arrange the baking sheet on the grill grate and roast the chestnuts for 30 minutes, or until a toothpick can be easily inserted in the center of the nutmeat. Stir once or twice to make sure the chestnuts roast evenly. Peel when the chestnuts are cool enough to handle. Serve warm. (Cold chestnuts are very difficult to handle. You can reheat them if necessary.