After years of singing about chestnuts, it’s time to actually roast them at home. Even though it’s not made over an open fire, here are some of our favorite chestnut recipes that will leave your Thanksgiving guests begging for more.
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Once upon a time, for me, “roasting chestnuts on a bonfire” was just a kitschy lyric, albeit a classic one. That changed and I developed a deep appreciation for this tree, fruit, and bar snack.
American chestnuts have become popular with climate-conscious farmers, in part because of their ability to store more carbon than other trees. In recent years, some cherry growers in northern Michigan have begun replacing aging orchards with chestnut trees. As a result, each November, this fast-growing perennial crop has become a new staple at local specialty stores and the checkout lines of my favorite restaurants.
Photo credit: Dave Widener
On a gloomy November day a few years ago, some of my girlfriends and I had dinner at The Cook’s House in Traverse City. There, chef Jen Blakeslee greeted me with a small bowl of chopped chestnuts. It was warm, fragrant, slathered in butter, and totally addictive. It was perfect for fall fun. A year later, when chestnut season returned, I was still thinking about it. That fall, I made sure to eat them before their fleeting season ended, roasting them at home and delighting my red-nosed children with hot snacks after school. No, I didn’t go as far as grilling it in the fireplace. The oven is working fine, thank you very much. However, I sprinkled them with just a little smoke flake salt to give them a little bit of that “bonfire” feel.
We highly recommend adding this easy 3-ingredient bar snack to your Thanksgiving recipe rotation. You decide whether your audience likes climate stories or a little Nat King Cole.
Read next: Michigan pasty recipe featuring fall’s favorite root vegetables.
Roasted chestnut recipe
Makes 2 cups so you can also enjoy it as a bar snack.
- 10 ounces fresh chestnuts
- 1 tablespoon unsalted butter
- Smoked sea salt appropriate amount
1. Preheat oven to 400 degrees.
2. Using your thumb and forefinger, squeeze the chestnut firmly to separate the skin from the flesh inside. Using a sharp paring knife, squeeze the chestnuts and make an X mark on the skin on the flat side. Repeat until you have scored all the chestnuts, then place them on a dry baking sheet, scored side up. Place a baking sheet on the center rack of the oven and bake until the cut skins begin to peel and open like flowers, about 15 minutes, depending on the size of the chestnuts.
3. Remove the baking sheet from the oven and, while the pan is still hot, brush the chestnuts with butter. Sprinkle with smoked salt and serve in a bowl, discarding the skin. The skin can be easily peeled off with your fingers.
Read next: 4 Great Thanksgiving Recipes from TC’s The Cooks’ House.
Stacey Brugeman I have been a food and beverage journalist for 20 years. Her work has appeared in Food & Wine, Saveur, Travel + Leisure, Eater, and on her Instagram @staceybrugeman.
dave widener I’m an editorial photographer and videographer based in Northern Michigan. Follow him on Instagram and his Facebook @dzwphoto.
Sarah Peschel @22speschel is a stylist and photographer with an interest in all things local agriculture, food and drink.