Roasted Chestnuts

1. 1

   Assemble all the ingredients.

2. 2

   Heat the oven to 375 degrees F (190 degrees C).

3. 3

   Rinse and dry the chestnuts. Set them flat-side down on a cutting board. With a paring knife, cut a large X on the rounded side, extending over at least half of the chestnut. Ensure the cut goes through the outer skin and the brown layer beneath. This helps with peeling after roasting. Arrange the nuts in a shallow baking pan.

4. 4

   Bake in the preheated oven for 25 to 30 minutes. Remove them, keeping the oven on, and let them cool; peel off the shells.

5. 5

   Put the nuts in a skillet with butter; cook over high heat until the butter melts and the chestnuts are well coated.

6. 6

   Place the skillet back in the oven and roast until the tops are golden. Finish by sprinkling with cinnamon and salt.

• Calories 120.23 kcal Moderate
• Protein 0.62 g Low Source
• Carbs 9.61 g Moderate
• Total Fat 8.51 g Moderate
• Saturated Fat 5.41 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 20.9 mg Moderate
• Sodium 3.78 mg Low Source
• Fiber 0.03 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 8.92 mg Low Source
• Iron 0.41 mg Low Source
• Potassium 90.22 mg Low Source
• Vitamin A 0.75 mcg_rae Low Source
• Vitamin C 7.19 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tree Nuts 🌰
• Milk 🥛