Feel free to hum the song in your head. It's pretty darn irresistible. And if you're a nut-lover, these are pretty darn irresistible!
Chestnuts were very popular throughout Europe back in Rome's heyday. Now you can find them in many homes throughout New England during the holidays.
Although they can be boiled, they are so much better roasted, especially when the Traeger is providing that toasty roast. That brief brush with fire is essential to releasing the sweetness in the nut.
Some love these nuggets savory and some love them sweet but we just love 'em.
PREP TIME: 15 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Mesquite, Hickory, Alder or Cherry
1 1/2 pounds fresh unshelled chestnuts
4 tablespoons unsalted butter, melted
2 sprigs fresh rosemary (optional)
2 teaspoons kosher salt or flake sea salt
1/2 teaspoon freshly cracked black pepper
Pinch of freshly grated nutmeg
Start the Traeger on Smoke with the lid open until the fire is established (about 5 minutes). Preheat to High heat, lid closed, for 15 minutes.
Place chestnuts, flat side down, on a work surface. Using a sharp paring knife, carefully cut through the shell on the rounded side of each chestnut to score an X into the shell.
Either soak the chestnuts in a bowl of hot water for a minute or drizzle the chestnuts with a few sprinkles of water.
Drain chestnuts and pat dry. Add the melted butter into a bowl along with the rosemary, salt, nutmeg and cracked black pepper.
Add the chestnuts into the bowl and toss to thoroughly coat.
Arrange chestnuts in a single layer on a foil lined baking sheet.
Gather up edges of foil around chestnuts, leaving an opening on top.
Roast the chestnuts on the Traeger until the peel begins to curl up and chestnuts are cooked through, 15-20 minutes, depending on size of nuts. Make sure you move the chestnuts around every 5 minutes or so to keep them from burning.
Transfer chestnuts to a platter, using a spatula to scrape in any butter and spices with them, and toss to coat.
Cover the chestnuts with a towel and let them sit for about 5 minutes. Season with more salt, if desired. Peel, serve and enjoy them while they're still warm.
Roasted Chestnuts Recipe.docx (11.89 kb)